PICAchef | Spot Prawns Montpellier: A Taste of Southern France

Ingredients

• 16 spot prawns, cleaned and deveined (8 for poached, 8 for raw quenelle)
• Salt and pepper to taste
• 8 spot prawns (raw)
• 1 tsp lime juice
• 1 tsp olive oil
• Salt to taste
• 8 spot prawns
• 4 cups water
• 1 tsp salt
• 1 lemon, sliced
• 1 bay leaf
• 1 ripe mango, peeled and cut into squares
• 1 tbsp olive oil
• Salt and espelete pepper
• 1 medium zucchini, diced
• 1 small red onion, finely chopped
• 1 red bell pepper, diced
• 2 tbsp fresh basil, chopped
• 1 tbsp lime juice
• 3 tbsp lime juice
• 1 tbsp honey (wild honey, available at specialty grocers, is preferred but not essential)
• 4 tbsp extra virgin olive oil