Prawns

The the ethnic different kitchens, the prawns are always outstanding and the same as the shrimps, occupy a place weighted in the culinary world art. As it is the birthplace, or if they come from fresh waters or of the sea, different sizes and forms of the same ones exist. Now then in general, all the shellfish require of a very careful manipulation to decompose quickly and to be able to cause severe intoxications. Its usage, dates of prehistoric periods, for example the Egyptians, the Carthaginians, Phoenicians and Roman they used them so much raw as preserved. But, the up-to-date techniques of fishing, of conservation and of freezing they have contributed enough for the great broadcast of their use in the gastronomic environment. In salads with mayonnaise, fried, muffled, in brochettes, macerated with different flavors or like part of paellas, the prawns and shrimps always add flavor and color to the foods.

This is the prescription to obtain them impeccable in any food.

Ingredients (for 4 portions)
20 raw prawns, the juice of 1 file, some drops of tabasco sauce, 3 olive oil spoonfuls, 1 spoonful of chopped cilantro, 1 egg white, panko to muffle, sunflower oil to fry.
For the mango tree guacamole and sweet potato: 1 mango tree, 1 onion green red, half pepper, 1 pungent chili, 1 clove of garlic, cilantro, salt and pepper.
For the stiffening: half cup of mayonnaise, 1 cup of natural yogurt and file scraping.

Procedure
1 to clean the prawns taking out him/her the head and the shell of the body but leaving the queue. To macerate them during 30 minutes with 1 mixture of file juice, tabasco, oleum and cilantro.
2 to boil the peeled sweet potato and to cut it in cubes, to reduce it to puree with the peeled mango tree and to bind to the sweet potato. To add the remainder of the chopped ingredients. To season and to reserve in the cooler.
3 to blend the ingredients of the stiffening and to reserve in the cooler.
4 to drain the prawns of the maceration and to dry them with kitchen paper, to hardly go them by the white combing and later for the panko.
5 to fry them in warm abundant oleum until gilding. To drain them on kitchen paper.
6 to serve the prawns with the mango tree guacamole and sweet potato; and the stiffening of mayonnaise and yogurt.