Instructions: First make the mango sauce: Peel the mango, then cut the flesh from the flat central stone. Chop the flesh coarsely. You should have about 100g

(4oz) of mango flesh. Put the flesh in a food processor or blender with the hard-boiled egg yolk and mayonnaise and work until smooth. Press the mixture through a fine sieve in to a bowl. Stir in the basil and season to taste with salt and pepepr. Set the sauce aside.

Peel the prawns, then make a shallow cut down the rounded back of each and remove the dark intestinal vein. Rinse the prawns and pat dry with paper towels. Season with salt and pepper.

Put a filo square on the work surface and brush it with melted butter. Set a basil leaf in the centre and put a prawn on top. Lighly beat the egg yolk and brush a little on the edges of the filo square. Fold 2 opposites sides of the square over the prawn and press to seal. Press the ends together to seal. Wrap and seal the remaining prawns in the same way.

Heat a pan of oil for deep fying to 175 C/325 F. Meanwhile, wash and dry the salad leaves thoroughly. When the oil is hot add the prawns in filo, 4 at a time. Fry for 3 minutes or until golden and crisp, turning them over a few times so that they brown evenly. Drain on paper towels. At the end of frying, turn up the heat under the pan until the oil is 180 C/350 F. Add the remaining basil leaves and fry for a few seconds until crisp, bright green and translucent. Drain.

Toss the salad leaves in soy sauce vinaigrette, then divide among the plates, piling the leaves in a mound at the top. Arrange the prawns in filo in the centre of the plates and garnish with the fried basil. Serve with the mango sauce.

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