Wednesday 14 November 2007

Recipe: Tiger Prawns with Mango....

This came from Raymond Blanc, during his post-heart-attack period when he was concentrating on recipes that got the thumbs up from pretty much anybody whose attitude to food was significantly health-focused. Lots of fish, and natural oils, and low fat. His splendid recipe for smoked salmon with a warm dressing of cucumber and scallions and chili pepper, served over creamed shallots comes from the same collection, and is equally unusual and good. As I recall, in none of those recipes did he put a foot wrong, and was surprisingly successful at meeting both the healthy-eating and gourmet challenges at the same time.
The other plus for this particular recipe is that it's another one that can be done pretty much from start to finish within fifteen minutes, which definitely gets my vote.

For two.

Ingredients: a dozen peeled but uncooked Tiger Prawns; 4 Shallots, finely diced; 1 oz of Butter; 1 medium sized ripe Mango, stoned, peeled and cut into half-centimetre dice; 1 tablespoon of Sugar; 3 tablespoons of Red Wine Vinegar; 1 bunch of Rocket (about the same volume as a Cabbage); 1 tablespoon of Olive Oil; Salt, to taste.


1. Melt the Butter in a sauté pan, and sweat the diced Shallot in it for about five minutes, until the Shallot has completely collapsed - but don't let it colour!

2. Add the diced Mango, Sugar, and Vinegar and keep cooking over medium heat for several minutes.

3. Meanwhile, heat the Oil in a separate pan, and fry the Prawns in it over high heat, turning them as they colour. Once done, remove the Prawns to a heated plate, and tip the Rocket into the hot pan. Cook stirring continuously, for a minute or two, to wilt the Rocket thoroughly.

4. Using a serving ring, divide the cooked ingredients between heated serving plates, with a layer of Mango & Shallot at the bottom, then a layer of wilted Rocket, and finally place the cooked Prawns on top. (If you don't have a serving ring then just follow the same process anyway - it won't affect the flavour of the dish, but will just give you a slightly less slick presentation).

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