Bavarian prawns with mango salsa

Peel 1 ripe mango and finely dice the flesh. Add a pinch of salt. Wash 1 lime in hot water and dry it. Grate half of the zest and squeeze the juice. Add the lime zest and 1 tbsp of the juice to the salsa. Wash 1 chilli pepper, cut it in half lengthwise and remove the stalk base, white ribs and seeds. Finely chop the chilli pepper halves, add a pinch to the salsa then add 8 dashes of green Tabasco to spice it up. Leave to marinate briefly then season with salt and raw cane sugar. Wash 100 g mangetout,bcut off both ends and cut in half diagonally. Pre-heat a frying pan to medium heat or the Tepan grill to 190°C. Brush it with some sunflower oil and fry 12 Bavarian prawns (without heads, peeled and deveined) for around 2 minutes on each side until golden brown. Lightly salt and drizzle with lime juice. When turning over the prawns, add the mangetout and fry together. To serve, put 1 tsp of mango salsa on each spoon and garnish with a prawn, a piece of mangetout and prawn crackers (from an Asian supermarket).