INGREDIENTS

INSTRUCTIONS

FRIED SKINS OF TOMATO
MANGO SAUCE
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.
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