Langoustines in Their Pajamas
Author: Kitchens
  • For the Mango Sauce:
  • 1 large, ripe mango
  • 1 hard boiled egg yolk
  • 4 Tablespoons mayonnaise
  • 2 teaspoons finely shredded fresh basil
  • Soy Vinaigrette:
  • 100 milliliters orange juice; (3 1/2 fl ounce)
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon soy sauce
  • 4 Tablespoons olive oil
  • freshly ground black pepper
  • 16 raw tiger prawns or shrimp
  • sea salt and freshly ground black pepper
  • 16 squares fillo pastry dough; each 10cm x 10cm
  • melted unsalted butter
  • 32 large fresh basil leaves
  • 1 egg yolk
  • vegetable oil for deep frying
  • 4 handfuls mixed salad leaves; weighing about 90g (3ounces)
  • 4 Tablespoons soy sauce
  1. First make the mango sauce: Peel the mango, then cut the flesh from the flat central stone. Chop the flesh coarsely. You should have about 100g (4oz) of mango flesh. Put the flesh in a food processor or blender with the hard-boiled egg yolk and mayonnaise and work until smooth. Press the mixture through a fine sieve in to a bowl. Stir in the basil and season to taste with salt and pepper. Set the sauce aside.
  2. Peel the Prawns, then make a shallow cut down the rounded back of each and remove the dark intestinal vein. Rinse the prawns and pat dry with paper towels. Season with salt and pepper.
  3. Put a filo square on the work surface and brush it with melted butter. Set a basil leaf in the centre and put a prawn on top. Lighly beat the egg yolk and brush a little on the edges of the filo square. Fold 2 opposites sides of the square over the prawn and press to seal. Press the ends together to seal. Wrap and seal the remaining prawns in the same way.
  4. Heat a pan of oil for deep fying to 175 degrees C / 325 degrees F. Meanwhile, wash and dry the salad leaves thoroughly. When the oil is hot add the prawns in filo, 4 at a time. Fry for 3 minutes or until golden and crisp, turning them over a few times so that they brown evenly. Drain on paper towels. At the end of frying, turn up the heat under the pan until the oil is 180 degrees C / 350 degrees F. Add the remaining basil leaves and fry for a few seconds until crisp, bright green and translucent. Drain.
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