This recipe is for those summers when you just have too many mangoes. Get creative and make this special dish for your parents!
Ingredients 6
1 cup quinoa
2 cups liquid stock
1 avocado, small
1⁄2 mango, finely sliced
4 prawn
2 tsp cooking oil
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Method 3
To cook the , place it and in a saucepan and bring to the boil for about 2 minutes. Turn the heat to the lowest setting and cover pot with a lid to start the steaming process. The quinoa will absorb the rest of the liquid; this will take about 10 minutes. When quinoa is cooked it should be plump and have a rice-like texture to the bite. Turn off the heat and set aside to cool.
Place a scone cutter or egg ring on a serving plate. Cut in half, scoop out flesh and roughly mash in a bowl. Spoon about 2 tablespoons of mashed avocado into the cutter. Follow with 2 tablespoons of cooked and then the sliced . Gently lift the cutter to reveal your tower. Repeat this step to create the rest of the towers.
Now fry in a little , about 2 to 3 minutes on each side until they turn orange and are firm to touch. Place one prawn on each stack. Season with salt and pepper to serve.
