12 units Bavarian prawns (peeled)
1 units Chilli pepper
1 units Lime
1 tbsp Lime juice
100 g Mangetout
1 units Mango
1 pinch Raw cane sugar
2 pinch Salt
2 tbsp Sunflower oil
8 drop Tabasco sauce (green)
3 units prawn crackers
Peel and finely dice the mango, place in a bowl and season lightly with salt.
Wash the lime in hot water, dry, grate half the zest and squeeze out the juice. Add both to the mango. Keep the other half in the fridge for other recipes.
Ingredients
1 units Mango, 1 pinch Salt, 1 units Lime
Wash, halve, deseed and finely chop the chilli pepper. Add a small amount of chilli and season with Tabasco.
Leave to infuse briefly and flavour with salt and sugar.
Ingredients
1 units Chilli pepper, 8 drop Tabasco sauce (green), 1 pinch Raw cane sugar
Wash the mangetout, remove the ends and cut in half diagonally.
Ingredients
100 g Mangetout
Heat the oil in a frying pan over a medium heat and spread out.
Fry the prawns for approx. 2 mins. per side until golden brown, season lightly with salt and drizzle with lime juice.
Add sugar snaps and fry briefly when turning.
Ingredients
2 tbsp Sunflower oil, 12 units Bavarian prawns (peeled), 1 pinch Salt, 1 tbsp Lime juice
Quarter the prawn crisps.
Place a teaspoon of mango salsa on each piccolo spoon and garnish with prawn, mangetout and prawn crisps.
Ingredients
3 units prawn crackers
93.17
4.51 g
4.25 g
8.94 g
