1 packet Marcel’s Fancy Blinis (in your supermarket’s freezer section)
160g crème fraiche
1 red chilli, finely diced
Zest and juice of one lime
24 prawns cutlets (you can use frozen, raw prawns)
1 – 2 TBS butter
1 large mango
Coriander to garnish
Salt and pepper to taste
Mix together crème fraiche, finely diced chilli, lime juice & zest. Season with salt and pepper to taste.
Pan fry prawns in butter over a medium – high heat until cooked through and golden. Cook in two batches if required and season with salt and pepper.
Dice mango into 1cm x 1cm cubes.
Warm blinis as per packet instructions.
Top blinis with a teaspoon of crème fraiche mixture, a cooked prawn, a mango slice and a coriander leaf.