SPRING ROLLED PRAWNS & MANGO MINT MAYO

Exquisite Taste - - Up Close & Personal -

IN­GRE­DI­ENTS:

• 8 tiger prawns

• 8 basil leaves

• 8 thin slices of Ibe­rian ham

• 35g may­on­naise

• 45g ripe mango

• 3g mint leaves

• 1 egg

• 2 spring roll sheets

METHOD:

1. Peel, clean and re­move heads of prawns.

2. Cut each spring roll sheet into four sym­met­ri­cal squares.

3. Make sure cor­ner is fac­ing you in each por­tioned roll square. Place one basil leaf, one slice of Ibe­rian ham, and one prawn with 1/3 of tail off square, and wrap just as you would a spring roll, us­ing egg white to brush the edges.

4. For best re­sult, deep fry from frozen.

5. For the mango-mint mayo, hand blend mayo, mint leaf and mango un­til de­sired con­sis­tency is achieved. Ad­just to taste, and serve.

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