Prawn carpaccio with mango vinaigrette
For 4 servings:
• 8 medium sized prawns
• 1 mango
• 1 lime
• Extra virgin olive oil
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PREPARATION
PREPARING THE PRAWN CARPACCIO
1. Peel the prawns and cut them down the middle taking care not to break them.
2. Place them on a piece of cling film and put another piece on top.
3. Flatten them as much as you can by gently banging them to give them a round shape.
4. Place them in the freezer until you are ready to serve them.
PREPARING THE VINAIGRETTE
1. Finely dice the mango and set it aside.
2. Squeeze the lime.
3. Grate the lime peel.
SERVING
1. Place the prawn carpaccio in the centre of a large serving plate.
2. Then place the diced mango over it.
3. Pour a little olive oil and lime juice over the top. Finally sprinkle the grated lime peel on.
