PRAWN WITH SUGAR SNAP PEAS AND MANGO SAUCE
Ingredients:
50 cooked medium prawns
50 sugar snap peas
50 toothpicks
Sauce:
1 mango
½ cup olive oil
6-10 mint leaves
juice of 1 lemon
freshly ground black pepper
Method:
Peel prawns and refrigerate.
Trim sugar snap peas and plunge into boiling water. Remove immediately and refresh under cold running water.
Wrap a prawn around a pea and secure with toothpick. Place on a platter, cover and refrigerate until required.
Peel mango, scrape off flesh into a bowl of the food processor and puree. Add oil, mint leaves, lemon juice and pepper. Process until combined. Keep at room temperature.
When serving time arrives, place sauce in a small dish and place in the centre of a platter surrounded by the prepared prawns.
DATE: November 1986
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