Name: Polynesian Prawns
Ingredients: 3 lb Large prawns -- boiled and; Shelled; 2 tb Minced parsley; 1 ts Grated lemon peel; Plum Sauce-----; 2 lb Purple plums; 1/4 c Lemon juice; 1/2 c Red wine vinegar; 1/4 c Japanese plum wine or sake; 1 tb Dijon mustard; Cayenne pepper -- to taste; Salt -- to taste

The books are shut now, but they will be opened then. The things we have done in the body will come back to us, whether good or bad. Every pious thought, and every thought of sin; every secret prayer, and every secret curse; every unknown deed of charity, and every hidden deed of selfishness: we see them all again; and though we have not remembered them for years, and perhaps have forgotten them altogether, we shall have to acknowledge that they are our own, and take them to ourselves.

James Denney

CATEGORY	CUISINE	TAG	YIELD
	Polynesian		10	Servings

INGREDIENTS

3	lb	Large prawns — boiled and
		Shelled
2	tb	Minced parsley
1	ts	Grated lemon peel
		Plum Sauce—–
2	lb	Purple plums
1/4	c	Lemon juice
1/2	c	Red wine vinegar
1/4	c	Japanese plum wine or sake
1	tb	Dijon mustard
		Cayenne pepper — to taste
		Salt — to taste

INSTRUCTIONS

Arrange prawns on a serving platter. Combine parsley and lemon peel and
sprinkle over prawns. Serve with Plum Sauce and cocktail picks.
Serves 10.
Plum Sauce: Cut a cross in the bottom of each plum. Plunge into boiling
water briefly, then into a bowl of ice water. Peel the plums (skins should
peel off easily) and pit them. In a food processor or blender, combine
plums and lemon juice and process until smooth. Stir in vinegar, plum wine,
and mustard. Season with cayenne and salt.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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