Prawn Skewers sleeping on a bed of Fresh Mango Salsa

Ingredients

• Prawn — 4 pcs
• Baby potato — 2 pcs
• Baby carrot — 2 pcs
• Asparagus — 1 pc
• French beans — 2 pcs
• Fresh mango —1 pc
• Lemon — 2 pcs
• Olive oil —15 ml
• Fresh herbs — 5 gm
• Saffron — 1 gm
• Red bell pepper — 2 pcs
• Bamboo stick — 1 pc
• Chives — 5 gm
• Coriander — 3 gm
• Jalapeno — 5 gm
• White onion — 1
• Fresh mini sunflower — 1 pc

Instructions

• Marinate prawn with fresh lemon juice, chopped thyme, salt and pepper and skewer on a bamboo stick, keep aside for 20 minutes.
• Peel baby carrot and cut into half, peel baby potato and bring them to boil. Immerse on ice water for four to five minutes, strain it and set aside.
• Make a puree of roasted red bell pepper, season with salt and pepper and save it for garnish.
• Take a ripe fresh mango, finely chop and add chopped chives, coriander, jalapeno, white onion and sprinkle with lime zest, salt and pepper.
• Grill the prepared prawn skewers and sauté the vegetables.
• Plate up and garnish with saffron and fresh herbs. Serve hot.

 Mahesh Raj Dhakal is the Executive Chef at Shangri-La Hotel, Kathmandu.