Recipe: Polynesian Prawns in Plum Sauce for 100

Polynesian Prawns
Recipe By : the California Culinary Academy
Serving Size : 100

30 pounds large prawns -- boiled and shelled
1 1/4 cups minced parsley
3 1/3 tablespoons grated lemon peel

Arrange prawns on a serving platter. Combine parsley and lemon peel and sprinkle over prawns. Serve with Plum Sauce and cocktail picks.

Plum Sauce
20 pounds purple plums
2 1/2 cups lemon juice
1 1/4 quarts red wine vinegar
2 1/2 cups Japanese plum wine or sake
5/8 cup Dijon mustard
Cayenne pepper -- to taste
salt -- to taste

Plum Sauce: Cut a cross in the bottom of each plum. Plunge into boiling water briefly, then into a bowl of ice water. Peel the plums (skins should peel off easily) and pit them. In a food processor or blender, combine plums and lemon juice and process until smooth. Stir in vinegar, plum wine, and mustard. Season with cayenne and salt.

Serving Ideas : Serve with chilled beer or Mai Tais for a Hawaiian flavor.