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