Scampi – Mango – Skewers
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 scampi
- 1 mango (s)
- 3 tomato (s), fully ripe
- salt
- 1 sheet gelatin
- 16 small chervil leaves
- sugar
- Cayenne pepper
- Water or fish stock
Print Recipe
Pin Recipe Instructions
- For the tomato jelly, dice the tomatoes, season with salt, sugar and cayenne pepper and puree. Pass through a cloth and season again vigorously. Measure out 100 ml. Soak the gelatine, warm the tomato stock and dissolve the gelatine in it. Chill until it starts to gel.
- Put the peeled scampi together with a toothpick or a roulade needle and let it steep in boiling salted water or some fish stock (3-5 minutes depending on size). Remove the toothpicks again.
- Peel long strips from a mango with a potato peeler and cut to the thickness of scampi. Wrap around the scampi and secure with a toothpick. Place a chervil leaf on each of the scampi and glaze with the tomato stock.
- Tip: The tomato jelly can also be prepared the day before, is carefully warmed up for glazing and then briefly refrigerated until it starts to gel again. Alternatively, you can use a crustacean stock or a clear tomato consommé for glazing.
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