| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Food networ, Food8 | 4 | servings | |
INGREDIENTS
| 16 | Raw tiger prawns | |
| Sea salt and freshly ground black pepper | ||
| 16 | Squares filo pastry dough; each 10cm x 10cm | |
| Melted unsalted butter | ||
| 32 | lg | Fresh basil leaves |
| 1 | Egg yolk | |
| Vegetable oil for deep frying | ||
| 4 | Handfuls mixed salad leaves; weighing about 90g | |
| ; (3oz) | ||
| 4 | tb | Soy sauce |
| 1 | Large; ripe mango | |
| 1 | Hard boiled egg yolk | |
| 4 | tb | Mayonnaise |
| 2 | ts | Finely shredded fresh basil |
| 100 | ml | Orange juice; (3 1/2fl oz) |
| 1 | tb | White wine vinegar |
| 1 | tb | Soy sauce |
| 4 | tb | Olive oil |
| Freshly ground black pepper |
INSTRUCTIONS
FOR MANGO SAUCE SOY VINAIGRETTE 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 (4oz) 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 in to a bowl. Stir in the basil and season to taste with salt and pepepr. 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. Season with salt and pepper. Put a filo square on the work surface and brush it with melted butter. Set a basil leaf in the centre and put a prawn on top. Lighly beat the egg yolk and brush a little on the edges of the filo square. Fold 2 opposites 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 fying to 175°C/325°F. Meanwhile, wash and dry the salad leaves thoroughly. 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. At the end of frying, turn up the heat under the pan until the oil is 180°C/350°F. Add the remaining basil leaves and fry for a few seconds until crisp, bright green and translucent. Drain. Toss the salad leaves in soy sauce vinaigrette, then divide among the plates, piling the leaves in a mound at the top. Arrange the prawns in filo in the centre of the plates and garnish with the fried basil. Serve with the mango sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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