For sauce:
- 8 tbsp. Veres whole grain mustard
- 1 tbsp. honey
- 3 tbsp. olive oil
- 4/3 tbsp. mango puree
For prawns:
- 200 g tiger prawns
- 3/2 tbsp. dry white wine
- lime zest, salt
- black pepper to taste
- 2/3 tbsp. olive oil
For salad:
- 100 g microgreen
- 40 g any berries
Cooking:
1
For sauce mix mustard, honey, mango puree with a whisk, pouring some olive oil.
2
Marinate cleaned tiger prawns with wine, lime zest, salt, black pepper and olive oil.
3
Place marinated tiger prawns into the frying pan and fry each side of prawns for 1 minute.
4
Put microgreen, berries, prawns on the plate and pour.
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