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Wednesday, 24 June 2020 06:03

Home Cooking Recipe-Selected Pink Prawns with Waldorf Salad

Ingredients: Prawns & Waldorf

• 6 tbsp mayonnaise

• 1 lemon

• Pinch of salt

• Pinch of ground black pepper

• 2 sweet apples (cored & chopped)

• 200g pineapples (chopped)

• 1 cup thinly sliced celery, onions, carrots & a 1/2 tbsp of butter (white mirepoix)

• 1 cup walnuts (slightly toasted)

• 4 prawns (king prawns in a shell)

 

Ingredients: Balsamic Reduction

• 2 cups balsamic vinegar

• 1/2 cup brown sugar

 

Ingredients: Cocktail Sauce

• 8dl mayonnaise

• 1/2 tbsp tomato ketchup

• 10g tomato paste

• 1/2 orange

• Pinch of salt

• Pinch of cayenne pepper

• 1-2 drops tabasco sauce

• 1dl of fresh cream, whipped

• 1/2dl of any Brandy of your choice

 

Instructions: Prawns & Waldorf

• In a medium sized bowl, whisk together mayonnaise, salt, pepper, then stir in the apples, celery, walnuts & pineapples.

• Cut the lemon in half and add to a pot of boiling water.

• Add the prawns, mirepoix, and let it cook (unvocered) for 10-12 minutes.

• Pour the contents of the pot while using a skimmer, into a bowl of cold water.

• Peel & devein the prawns.

• Keep them cool in a container, until ready to serve.

 

Instructions: Cocktail Sauce

• Add all the ingredients (except for the cream) into a bowl of mayoinnaise. Mix thouroughly, taste and adjust the seasoning to your liking.

• Finally, fold in the whipped cream to make a smooth sauce.

 

Instructions: Balsamic Reduction

• Mix the balsamic vinegar with brown sugar in a saucepan over medium heat and stir constantly until the sugar is dissolved.

• Bring to boil for a minute of two, then lower the heat & simmer until the glaze is reduced by half. After 15-20 min, the glaze should coat the back of spoon.

 

Presentation

• Place a ring mold at the centre of plate, then place the apples slices around the ring.

• Place a table spoon of waldorf salad into the ring.

• Place a piece of prawn, seasoned with pepper and cocktail sauce, on top of the salad.

• Remove the ring mold and place a celery/parsley stem on top, then add black olives and croutons.

• Spread the balsamic reduction around the plated dish.

 • Serve when chilled.

 

~Bon Appétit~

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