Recipe - Upstairs Langoustine And Mango Salsa

5 Langoustine
One half Mango; Diced
50 g Pancetta
1 tablespoon 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 tablespoon Honey
3 tablespoon Lime Juice
100 ml Soy Sauce
1 tablespoon Flat Leaf Parsley; Chopped
1 tablespoon Fresh Coriander; Chopped
Salt and black pepper

Blanch langoustines in boiling water, refresh in iced water, remove meat
from shell and dry. Wrap langoustine and minced mango in pacetta, then
skewer.

To make the salsa: mix all the ingredients thoroughly , reserving a few
herbs. Quickly panfry the skewers in hot olive oil with garlic. Lightly
warm the salsa. Serve the skewers on the salsa, sprinkle with herbs.
Posted to EATL 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.