INGREDIENTS

INSTRUCTIONS

First make the mango sauce. Peel the mango, then cut the flesh from
the flat central stone. Chop the flesh coarsely. You should have  about
100g of mango flesh. Put the flesh in a food processor or  blender with
the hard boiled egg yolk and mayonnaise and work until  smooth. Press
the mixture through a fine sieve into a bowl. Stir in  the basil and
season to taste with salt and pepper. Set the sauce  aside.  Peel the
prawns, then make a shallow cut down the rounded back of  each and
remove the dark intestinal vein. Rinse the prawns and pat  dry with
paper towels. Marinate for 20 minutes in Caribbean light  fish spice.
Put a filo square on the work surface. Sprinkle ginger onto filo
square. Put a prawn on top. Lightly beat the egg yolk and brush a
little on the edges of the filo square. Fold 2 opposite sides of the
square over the prawn and press to seal. Press the ends together to
seal. Wrap and seal the remaining prawns in the same way.  Heat a pan
of oil for deep frying to 165-175C.  When the oil is hot, add the
prawns in filo, 4 at a time. Fry for 3  minutes or until golden and
crisp, turning them over a few times so  that they brown evenly. Drain
on paper towels.  Spread the mango sauce on the bottom of the plate and
arrange the  prawns on top.  Fried skins of tomato: Immerse the
tomatoes in boiling water for  approximately 20 seconds. Refresh in
iced water and peel off the  skins. Dry on kitchen paper. Deep fry in
clean vegetable oil of 160C.  Place on kitchen paper. Serve with the
jacketed shrimps with ginger  and mango sauce.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 268
Total Fat: 30.2g
Cholesterol: 379.1mg
Sodium: 526mg
Potassium: 295.5mg
Carbohydrates: 20.2g
Fiber: 3.5g
Sugar: 4.2g
Protein: 9.8g