For the prawns:

12 peeled king prawns

100 ml coconut milk

50 gr yogurt

5 ml sesame oil

1 clove crushed garlic

10 gr of curry powder

5 gr ginger

Salt-pepper

12 Chinese leaves

Oil for frying

For the sauce:

150 ml fresh orange juice

150 ml fresh grapefruit juice

80 ml mango puree

100 gr finely chopped coloured peppers, spring onions, leeks, tomato & ginger

Salt & pepper

Method:

Mix together the coconut milk, the yogurt, garlic, curry powder, ginger, sesame oil & salt-pepper.

Marinate the prawns over night.

Open one by one the leaves and wrap the prawns.

Heat the oil and fry the wrapped up prawns until browned.

Drain them well from the oil and place on grease proof paper

Serve the prawns hot accompanied with the dip sauce