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"Upstairs" Langoustine and Mango Salsa

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Fish/seafoo

Ingredients:

  • 5 Langoustine
  • 1/2 Mango; Diced
  • 50 g Pancetta
  • 1 tb Olive Oil
  • 1 Clove Garlic; Crushed
For The Mango Salsa
  • 2 Mango; Diced
  • 1 Avocado; Diced
  • 2 Red Chillis; Chopped
  • 2 bn Spring Onions; Chopped
  • 2 Cloves Garlic; Chopped
  • 100 ml Rice Vinegar
  • 3 tb Honey
  • 3 tb Lime Juice
  • 100 ml Soy Sauce
  • 1 tb Flat Leaf Parsley; Chopped
  • 1 tb Fresh Coriander; Chopped
  • Salt and black pepper

Directions:

Blanch langoustines in boiling water, refresh in iced water, remove meat from shell and dry. Wrap langoustine and diced mango in pacetta, then skewer.
 
To make the salsa: mix all the ingredients thoroughly , reserving a few herbs. Quickly pan-fry the skewers in hot olive oil with garlic. Lightly warm the salsa. Serve the skewers on the salsa, sprinkle with herbs. Posted to EAT-L Digest 06 Aug 96
 
Date: Wed, 7 Aug 1996 13:03:20 EDT
 
From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : Devised by David Sharland for Upstairs at The Savoy, London, England.