Baked Prawns in Mango-Carrot Coulis

CARROT COULIS:
1. Chop 1 large carrot, 1 small white onion and 1 clove of garlic (crushed).
2. Boil in water and season with salt and pepper. If you can use chicken stock you may disregard the onion and garlic.
3. Once the carrots are fork tender drain and reserve the stock. Puree in a food processor or use an immersion blender together with ½ cup of the stock and set aside. If too thick add an additional ¼ cup of the stock until to your liking and set aside.

MANGO COULIS:
1. In a blender put 1 cup of mango and ¼ cup of water.
2. Add ½ tsp of sugar and puree.
3. Set aside in the ref so as not to dry out but must be at room temperature when about to plate.

PRAWNS:
1. Devein 1 kilo prawns by cutting the shell with kitchen shears and slice open with a knife.
2. Also trim of some of the appendages.
3. In a bowl add 1 cup garlic (minced) and 1 cup Flat Leaf Parsley (minced).
4. Melt 3 sticks of butter in a pan and add to the bowl.
5. Season prawns with salt and freshly ground black pepper (don't use salt if using salted butter).
6. In a baking dish (preferably clear Pyrex) arrange the prawns and insert the butter and garlic mix in the cavity and drizzle the remainder over the prawns.
7. Bake in oven at 450’F until prawns have turned pink.

Ladle in a plate the carrot coulis then surround with the mango coulis. Place the prawns in the middle and garnish with Flat Leaf Parsley.