| 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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