Title: Jacketed Shrimps with Ginger and Mango Sauce
Categories: Caribbean, Shrimp, Fruit, Eggs, Sauces
Yield: 4 Servings
16 lg Prawns
1 tb Caribbean light fish spice
16 Squares filo pastry; each
-10x10 cm
2 Egg yolks
1/2 tb Grated ginger
Vegetable oil for frying
FRIED SKINS OF TOMATO:
Yellow and red tomatoes
MANGO SAUCE:
1 lg Mango; ripe
1 lg Egg yolk; hard boiled
4 tb Mayonnaise
2 tb Fresh basil; shredded fine
First make the mango sauce. Peel the mango, then cut the flesh
from the flat central stone. Chop the flesh coarsely. You should
have about 100 g of mango flesh. Put the flesh in a food processor
or blender with the hard boiled egg yolk and mayonnaise and work
until smooth. Press the mixture through a fine sieve into a bowl.
Stir in the basil and season to taste with salt and pepper. Set
the sauce aside.
Peel the prawns, then make a shallow cut down the rounded back of
each and remove the dark intestinal vein. Rinse the prawns and pat
dry with paper towels. Marinate for 20 minutes in Caribbean light
fish spice.
Put a filo square on the work surface. Sprinkle ginger onto filo
square. Put a prawn on top. Lightly beat the egg yolk and brush a
little on the edges of the filo square. Fold 2 opposite sides of
the square over the prawn and press to seal. Press the ends
together to seal. Wrap and seal the remaining prawns in the same
way.
Heat a pan of oil for deep frying to 165-175 C.
When the oil is hot, add the prawns in filo, 4 at a time. Fry for
3 minutes or until golden and crisp, turning them over a few times
so that they brown evenly. Drain on paper towels.
Spread the mango sauce on the bottom of the plate and arrange the
prawns on top.
Fried skins of tomato: Immerse the tomatoes in boiling water for
approximately 20 seconds. Refresh in iced water and peel off the
skins. Dry on kitchen paper. Deep fry in clean vegetable oil at
160 C. Place on kitchen paper. Serve with the jacketed shrimps
with ginger and mango sauce.
