Wednesday, March 23, 2011

鳳梨虾沙拉/Cantaloupe, Pineapple and Prawn Salad

If you like creamy rich food you will love this dish.  This Cantaloupe, Pineapple and Prawn Salad will make a perfect party dish because you can serve this cold or chilled and it can be kept at room temperature for a couple of hours.  It's also very easy to make.  For salad dressing, I used wasabi mayonnaise because wasabi tastes great with seafood and it adds a little kick that balances out nicely with the sweetness of the fruits.  




Ingredients:


  • 1 lb prawns
  • 1 tbsp olive oil
  • 4 oz pineapple
  • 2 oz cantaloupe
  • A few radish sprout
  • 2 tbsp wasabi mayonnaise
  • a quarter lemon

To marinate the prawn:

  • 2 tbsp cornstarch 
  • 1 egg white
  • half tsp salt
  • 1 tsp cooking wine
  • half tsp white pepper powder

Directions:

  1. Cut the prawns down the center of the back and take out the vein, and then marinate the prawns 10 minutes before cooking.  
  2. Peel and cut the pineapple and cantaloupe into small chunks (as small as the prawns).  
  3. In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat.  Add the marinated prawns to cook.  Stir and cook the prawn on both sides, until all the prawns are pink and ready - about 6 minutes.  Transfer prawns to a plate. 
  4. In large mixing bowl, add the cooked prawns, pineapple, cantaloupe and wasabi mayonnaise.  Mix everything evenly and then transfer to a serving plate.  Garnish with radish sprouts and fresh squeezed lemon juice.  Now enjoy!