1 units chilli pepper
8 drop green Tabasco sauce
12 units king prawns (peeled)
1 units lime
1 tbsp lime juice
100 g mangetout
1 units mango
3 units prawn crackers
1 pinch raw cane sugar
2 pinch salt
2 tbsp sunflower oil
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 future use.
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 season with salt and sugar to taste.
Ingredients
1 units chilli pepper, 8 drop green Tabasco sauce, 1 pinch raw cane sugar
Wash and top and tail the mangetout, then cut in half diagonally.
Ingredients
100 g mangetout
Heat the oil in a frying pan over a medium heat and swirl it around.
Fry the prawns for about 2 minutes per side until golden brown, season lightly with salt and drizzle with lime juice.
Add the mangetout and fry briefly, stirring constantly.
Ingredients
2 tbsp sunflower oil, 12 units king prawns (peeled), 1 pinch salt, 1 tbsp lime juice
Quarter the prawn crackers.
To serve, place a teaspoon of mango salsa on each Piccolo spoon and garnish with prawns, mangetout and prawn crackers.
Ingredients
3 units prawn crackers
93.17
4.51 g
4.25 g
8.94 g
