Monday, 20 May 2013

Prawn & Pineapple Salad

Prawns & Pineapple Salad ( With bamboo shoots )

20 Prawns ( 1 Kg )- Clean , retain only tail.
1 Cup Pineapple - Cut in fingers.
1 Cup Bamboo shoots  - Cut in fingers.

30 Peanuts.
1/2" Galanga.
1" Tender Lemon Grass.
5 Cloves Garlic.
8-10 Dried Red Chilies.
4 Tablespoons Grated Coconut .
Take peanuts galanga lemongrass garlic and chilies - pound coarsely . Set aside for 1 hour for flavors to develop then marinate the prawns in half the mixture for about 30 minutes.
Heat 1 Teaspoon oil in a wok , saute the balance mixture for 2 minutes , add 1/4 cup water , cook covered 2-3 minutes . now add the bamboo shoots , increase heat and stir fry for just 1 minute.Remove from wok to cool
Add a bit more oil , stir fry the prawns 5 minutes on high heat for 2 minutes , mix , cover and cook a maximum of another 3 minutes.
Take off the heat , stir in pineapple and when totally cool mix in the bamboo shots along with juice of 1 lemon.
Adjust flavors and serve chilled.
You may skip the bamboo shoots of add fingers of asparagus , maybe mushrooms too. Prawns can be replaced with boneless chicken or fish fingers.
An absolutely delicious salad.

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