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Prawns with mango

From the one star french chef Patrick Asfaux

Prawns with mango
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  1. 6 servings)
  2. 3/10 liter (1 large cup) of liquid cream
  3. 1 soupspoon of white (alcool) vinegar
  4. 18 shelled prawns
  5. 1 mango
  6. 1 lemon (for its juice)
  7. A few fresh tarragon leaves
  8. A few pink pepper berries
  9. 1 soupspoon of olive oil
  10. table salt and freshly ground (white or black) pepper

Progression

1. In a salad bowl, pour the cream and the vinegar 1 hour before starting the recipe and store into the fridge at very cold temperature. In the meantime, marinade the prawns in the lemon juice and olive oil and some pepper (not too much).
2. Peel the mango, cut half of it into small cubes (note of the translator : size the mango so that the cubes can go out the nozzle of the piping bag you will use - see below) and the other half in thin slices.
3. Cut 6 of the prawn tails in cubes of the same size.
4. Take the cream off the fridge and make a steady 'chantilly' (whipped cream - note of the translator : no sugar added of course !) with it and season it with salt and pepper. With a wooden spatula, carefully incorporate the mango cubes, the prawn cubes and the chantilly.
5. Fill, using a piping bag, 6 nice glasses or sundae dishes with the cream (and mango and prawn cubes) and on two sides of each glass, put 2 prawns and on top at the middle, 1 slice of mango topped with 2 tarragon leaves.
credits photo : © amberto4ka

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