5 cups tiger prawns (cut the head off)
1/2 cup mango liqueur
1 cup ripe mangoes (diced)
1/2 cup minced garlic
1/2 cup diced carrots
2 tbsp. mustard
1/4 cup leeks sliced 1" diagonally
1/2 cup cooking oil

Heat the oil in a large pan. Add the prawns, garlic and carrots, then sautee for about 8-10 mins. depending on the size of the prawns. You could also use big shrimp if you wish.

Be careful not to burn the garlic to prevent the taste from becoming bitter. Add the mangoes and mustard; cook for about 5 minutes more.

Correct the taste by adding salt and pepper.

To plate: In a large oval platter, arrange cucumbers (sliced thinly) in the rim then put the prawns in the middle and top with leeks.

Then pour the sauce.

Submitted by: Edgar L. Camua