Tuesday, March 12, 2013

Prawn Salad

The weather in Ohio is beyond any prediction. One moment you see the sun shining in full glory with the mercury soaring up taking you to believe spring is near; the next moment you see gusts of wind blowing in full force plummeting the temperature down by few degrees smashing all your thin hopes for a cool weather to smithereens. Quite tired of this cat and mouse game nature is playing on us. I was so happy yesterday to see the sun burning in full intensity in the late evening thanking god that at last winter is retracing its steps leaving space for spring to take over, but today morning with no sun in clear visibility and a dull gloomy sky nipped all my hopes in the bud. Winter could be tiring if stretched for long. Winter of US could be compared with the summer of India in terms of both testing on people's nerve making them yell for some respite.
Anyway, my harping on winter is going to be nonstop until I see it coming to an end. So readers, please bear with my gripe, after all that's the only way I can give some outlet to my rising frustration. Meanwhile, as an interlude to these nonstop gripes and complaints, enjoy the recipe of Prawn Salad below and let me know how you guys relish it.

Ingredients:                                                    Preparation time: 20-30 minutes
ü  15-20 prawns
ü  1 carrot (julienned)
ü  2 tomatoes (julienned)
ü  1 green capsicum (julienned)
ü  1/2 of a red onion (julienned)
ü  1 large cucumber (chopped)
ü  1 ripe avocado (chopped)
ü  Black pepper, taste wise
ü  Salt to taste
ü  Lemon juice, for sprinkling
For Prawn Marinade:
ü  1 tbsp mustard sauce
ü  1/2 tbsp balsemic vinegar
ü  1 tbsp red wine
ü  1 tsp ginger-garlic paste
ü  1 tsp paprika
ü  1 tsp black pepper
ü  Salt to taste
ü  2 tbsp of white oil
For the dressing:
ü  2 tbsp white oil
ü  1 inch long ginger (chopped)
ü  4 cloves of garlic (chopped)
ü  1 stalk of spring onion (chopped)
ü  2 tbsp soya sauce
ü  1 tbsp balsemic vinegar
ü  1 tsp paprika
ü  Black pepper, taste wise
ü  Salt to taste
1) Heat a non-stick skillet. In a small bowl, mix in all the ingredients for prawn marinade together and toss the mixture into the skillet. Stir continuously till the water content completely evaporates from the mixture and you are left with a nice mushy leftover, perfect for the purpose of marinade.
2) Marinate the prawns with the above made mixture and refrigerate for an hour for best result. Fry the prawns on a non-stick grill cooking pan. Keep aside when done.
3)  Now for the dressing, heat 2 tbsp of white oil in a non-stick skillet. Add ginger-garlic, spring onion, one after another and shallow fry till they turn a shade darker. Add vinegar, sauce, spices, salt and 1 tbsp of water. Simmer on low heat stirring continuously for 1 minute. Turn off the heat.
4) Mix all the veggies and prawn together. Season with black pepper and salt. Pour the dressing on top of the salad as per your craving. Mix in thoroughly. Squeeze lemon juice.
5) Serve.


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