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Seafood with chilli and mango

Ingredients:

Serves 4: 8 king prawn tails, 4 New Zealand green mussels, 400 g mixed seafood, 2 mangos, 1 lemon, 2 chilli peppers, 3 eggs, 100 ml cream, 100 ml quality dry white wine, 2 tomatoes, 100 g butter, 10 ml olive oil, 4 rice sheets , 1 onion, 2 cloves of garlic, fresh herbs: basil, parsley, dill.

Cooking instructions:

Sauté the finely chopped onion in hot olive oil until golden brown. Add pressed garlic, the seafood, mussels, prawns and the diced tomatoes. Sprinkle with salt, black pepper, season with fresh herbs and steam for 5-10 minutes. Blend the egg yolk, lemon juice, cream and the white wine and whisk frothy over steam, stirring continuously. Slowly add the melted butter. Season with salt, black pepper and chilli. Soak rice sheets and fry crisp brown in hot oil. Press down the middle with a ladle so that it takes the shape of a bowl.
Serving suggestion: place rice bowl on a plate, fill with the seafood, the square sliced mango and pour the hot chilli sauce over it. Decorate with lemon slices, fresh herbs and fan-shaped avocado slices.