Tempura Shrimp
With Mango-Cucumber Salsa
(Serves 4)

2 cups Flour
1 cup Corn Starch
3 cups Club Soda
1 Mango, pitted and cut into ½ inch cubes
½ Cucumber, cut into ½ inch slices
1 Tsp. Shallots
1 Lemon
1 Lime
2 tsp. Honey
¼ cup Olive oil
1 cup Plain yogurt
Sprig Fresh Mint
Salt & Pepper

Mix flour, corn starch and club soda together for tempura mix, stir until smooth. Dip shrimp into tempura mix and fry until golden brown. Strain on a paper towel, season with salt and pepper. Mix juice from lemon with honey in small bowl. Whisk shallots and olive oil, salt and pepper to taste. Add cucumbers and mango cubes. Cover and chill. Mix yogurt, fresh mint and salt and pepper in small bowl. Cover and chill.

Place the mango-cucumber salsa in the center of plate, pour the yogurt around the place and place the prawn tails around the plate. Put the mache on top of the salsa in the center of the plate.