Ge 3-5980a 40-channels Ac Adaptor

Prawns with Salad Shrimp Tuna rissoles

Ingredients for 4 people:
1 large mango 300g
bouquets
3 stalks lemongrass, melissa
1 / 2 bunch cilantro
150g mince 1 bunch of watercress or
Sauce: 1 tsp
horseradish mashed 1 tablespoon ketchup

4 tablespoons peanut oil 1 tablespoon
sherry vinegar

Recipe:
Shell bouquets and marinate 10 minutes in the fridge in the following mixture: a little ketchup with vinegar, salt and pepper.
Meanwhile, peel, wash, dry salad.
Store it in a cold dish and pepper lightly. Fan the
the 2 herbs, chop half of each, book a half, mix the rest with the salad. Peel the mango with a peeler, place it in a flat dish or on a board, cut the flesh autout kernel into thin slices and arrange the slices on salad, pepper carefully.
Keep the juice.
Drain the florets.
Place them between the mangoes.
Finish Sauce: Pour the marinade over the horseradish and ketchup put into a bowl, add the mango juice, salt and pepper.
While whisking, pour the remaining vinegar and oil.
Pour over sliced mango on the salad, sprinkle the remaining chopped herbs.
Serve immediately.