"upstairs" Langoustine And Mango Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 1 | Servings | |
INGREDIENTS
| 5 | Langoustine | |
| 1/2 | Mango, Diced | |
| 50 | g | Pancetta |
| 1 | T | Olive Oil |
| 1 | Clove Garlic, Crushed | |
| For The Mango Salsa: | ||
| 2 | Mango, Diced | |
| 1 | Avocado, Diced | |
| 2 | Red Chillis, Chopped | |
| 2 | Spring Onions, Chopped | |
| 2 | Cloves Garlic, Chopped | |
| 100 | Rice Vinegar | |
| 3 | T | Honey |
| 3 | T | Lime Juice |
| 100 | Soy Sauce | |
| 1 | T | Flat Leaf Parsley, Chopped |
| 1 | T | Fresh Coriander, Chopped |
| Salt and black pepper |
INSTRUCTIONS
Blanch langoustines in boiling water, refresh in iced water, remove meat from shell and dry. Wrap langoustine and diced mango in pacetta, then skewer. To make the salsa: mix all the ingredients thoroughly , reserving a few herbs. Quickly pan-fry the skewers in hot olive oil with garlic. Lightly warm the salsa. Serve the skewers on the salsa, sprinkle with herbs. Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 13:03:20 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : Devised by David Sharland for Upstairs at The Savoy, London, England.
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Nutrition (calculated from recipe ingredients)
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Calories: 1779
Calories From Fat: 351
Total Fat: 41.1g
Cholesterol: 0mg
Sodium: 10220.8mg
Potassium: 1063.4mg
Carbohydrates: 196.5g
Fiber: 74.4g
Sugar: 53.1g
Protein: 5g