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Polynesian Prawns

Source of Recipe

the California Culinary Academy vinegar recipe


List of Ingredients

3 pounds large prawns -- boiled and shelled
2 tablespoons minced parsley
1 teaspoon grated lemon peel

Plum Sauce
2 pounds purple plums
1/4 cup lemon juice
1/2 cup Vine Village Cabernet Vinegar
1/4 cup Japanese plum wine or sake
1 tablespoon Dijon mustard
Cayenne pepper -- to taste
(salt -- to taste)


Recipe

Arrange prawns on a serving platter. Combine parsley and lemon peel and sprinkle over prawns. Serve with Plum Sauce and cocktail picks.

Plum Sauce: Cut a cross in the bottom of each plum. Plunge into boiling water briefly, then into a bowl of ice water. Peel the plums (skins should peel off easily) and pit them. In a food processor or blender, combine plums and lemon juice and process until smooth. Stir in vinegar, plum wine, and mustard. Season with cayenne and salt.