Crispy prawns over small yellow potatoes "causas" in a coral sauce with Pisco
By Roxanna Salaverry
Manos Morenas Restaurant
1 kg yellow potato, ½ cup of yellow chilly, juice of 2 lemons, ¼ cup vegetable oil, salt and white pepper.

1kg of large size prawns, 2 eggs, 4 philo pastry leaves, 2 packages of butter, 3 spoons of flour, 2 ounces of Pisco and ¼ cup thick mayonnaise.



Yellow potato “Causa”:
Boil potatoes with salt. Once done, peel them while hot and press them (if using a pressing gadget do this 3 times).
Let to cool down, add yellow chilly, lemon juice and vegetable oil.
Season with salt and white pepper.
With this mix form small balls , press them and fill them with chopped prawns previously sauté with Pisco and cooled; mix this with a bit of mayonnaise only to stick.

Crispy Prawns:
Wash prawns well and leave them with tail. Season with salt and pepper. Pass them through egg, very thin threads of philo paste and brush them with cleared butter.
Fry them in cleared butter.

Coral Sauce with Pisco:
Mix 2 spoons of butter with all the coral extracted from prawns; add 2 spoons of flour and add Pisco, add the prawns' broth until forming a sauce.

In a dish place 4 causa balls, over them put a crispy prawn tail, in the middle a small bunch of fried chinese “fan si” noodles and on the top some alfalfa sprouts and baby watercress leaves.
Sprinkle with coral sauce.