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 (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 175øC/325øF. 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 180øC/350øF. 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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