This crunchy prawn salad is very easy to prepare. All I did was to use a lot of fresh veges to ensure that it is healthy yet tasty. I mixed the veges in the big IKEA mixing bowl and my mom said: don't prepare too much otherwise can't finish. But guess what, half way through dinner,she asked: where's the salad, give me some more..... :)
Ingredients:
About 20 fresh prawns
12 lobster sticks
Lettuce
Parsley leaves
3 Tomatoes
1 green capsicum
1 yellow capsicum
3 purple shallots
1 ripe mango
2 Kaffir Limes
1 tsp caster sugar
1 Tbsp olive oil
Prawn roe, for decoration later
Method:
1. Peel and de-vein the prawns. Rinse a few times with tap water. Then in a bowl add a teaspoon of bicarbonate of soda and water, and rinse the prawns in the alkaline water. The prawns will turn out crunchy and firm after cooking. Keep the prawns in the fridge.
2. Wash the veges. Cut the lettuce into thin shreds, cube the capsicums, shallots and mango.
3. Collect the juice and pulp of the Kaffir limes and mix it with sugar, then add olive oil.
4. Loosen the lobster sticks so that these become small shredded pieces.
5. Mix everything well in a big salad bowl.
6. Dish out in individual bowls and decorate with the prawn roe and serve.
I baked another cake the day before and decorated with Mascarpone cheese-whipped cream. The cake was over-baked (because I left the timer on for too long and rushed out to settle other matters and came back to find a dry over-baked cake) so I won't go into details here. For the frosting, I whipped 350ml whipping cream and 500g Mascarpone cheese, and used strawberry for the filling and decorated with fresh mango and ladyfingers.
Let's hope I have the chance to try out this cake recipe again sometime later.
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