King Prawns with Mint

• 20 whole king prawns with tails, shelled keeping the tail intact
• 40 g fresh ginger, peeled & chopped
• 12 fresh mint leaves, chopped (keep a few for decoration)
• 60 g mangetout
• 2 tablespoons red onion, chopped
• 4 wooden skewers (10 to 15 cm)
• Make a mango, rice vinegar and yuzu sauce
• Salt and pepper

Thread 5 prawns on each skewer. Mix the ginger, mint, onions and mangetout together and spread on the cooking tray. Top with the skewered prawns. Season.

Steam for 15 minutes with the main course and the dessert.

Present the prawns on a plate with the mangetout, ginger and mint garnish. Coat with the mango, vinegar and yuzu sauce. Decorate with a sprig of mint.