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PRAWN
AND MANGO SALAD RECIPE
This recipe
will teach you how to make Prawn and Mango Salad. It is a
quick and easy recipe to make. I
think it looks so beautiful when the christmas table is set
up and I always like to start with a small appetiser first
and one of my favourites is this Prawn and Mango Salad. I
only make up individual crystal glasses with a small amount
in them so it leaves plenty of room for the rest of the christmas
lunch.
Prawn
and Mango Salad Ingredients
1 cucumber
salt to taste
6 Tbs olive oil
3 ripe mangoes
2 Tbs lemon juice
lettuce leaves and chives
1/2 tsp mild curry powder
500g small cooked prawns
1 Tbs syrup from a jar of mango chutney
1 Tbs each of chopped mint and snipped chives
Prawn
and Mango Salad Method
In a screw top jar add the oil,
lemon juice, syrup, curry powder, mint, chives and salt then
shake well and chill until required. Peel the mangoes and
cut off the flesh then slice the flesh into thin cresent shaped
slices then cover and chill. Peel the prawns then cover and
chill them also. Now peel the cucumber and cut in halves lengthwise
and scoop out the seeds and discard then slice the cucumber
into julienne strips then cover and chill. To serve line your
crystal glasses with lettuce leaves then arrange the mangoes,
prawns and cucumber on the lettuce and spoon a bit of the
dressing over it. Garnish your Prawn and Mango Salad with
chives.
Enjoy your freshly made
Prawn and Mango Salad!
FISH
SALAD IN COCONUT CREAM RECIPE
This
recipe will teach you how to make Fish Salad in Coconut Cream.
It is a quick and easy recipe to make.
This salad is a wonderful blend of fish, lemon juice, coconut
cream, onion, red capsicum, avocado, pawpaw, salt and pepper
which gives Fish Salad in Coconut Cream the most magnificent
taste and its a great light first course at christmas before
you have your main course. Just try this I am sure you and
your family and friends will enjoy it.
Fish Salad in Coconut Cream Ingredients
salt and pepper
1 onion finely chopped
1 cup fresh lemon juice
750g firm white fish fillets
3/4 cup canned coconut cream
1/2 pawpaw peeled and cut into cubes
1 large avocado peeled and cut into thin slices
1 red capsicum seeds removed and cut into fine strips
Fish
Salad in Coconut Cream Method
Cut
fish into bite sized pieces discarding any skin and bones.
Place in a bowl with lemon juice and toss gently until all
pieces are coated with juice then cover with wrap and put
in the refrigerator over night. About an hour before serving
drain fish and squeeze between paper towels to remove excess
liquid some people like there fish raw after soaking in lemon
juice but I prefer to fry it gently, but do not let it brown
to much. In a large bowl place the coconut cream, onion, salt
and pepper to taste and mix together. Add the fish to the
bowl with capsicum, avocado and pawpaw then toss gently until
the ingredients are well mixed then chill until ready to serve.
Serve the Fish Salad in Coconut Cream into special christmas
serving bowls.
Enjoy your freshly
made Fish Salad in Coconut Cream!
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