Saturday, July 17, 2010

Funky prawn cocktail with mango and tiger prawns

This our 17th dish in the food project is probably the dish where I've deviated the most from the recipe. My husband and I are not very big fans of basil, romaine lettuce and well asparagus is just so darn expensive. I replaced those ingredients with ones we liked and so I got a really good result. I also made another dressing as we don't get along with chili at all in our household. We really liked this dish with my small adjustments and I will defiantly make this again. It was so easy to make and healthy as well. I served bread along side my cocktail just to get a bit carbohydrates in there as well.  

I'll post both my dressing and the one in the original recipe. Once again Carina beat me to the punch and has been so kind as to translate the recipe, so I'll just repost what she has already posted a few days ago - see her experience with this recipe on her blog HERE

Funky prawn cocktail with mango and tiger prawns
16 tiger prawns without shell, but with tail (I used Royal Greenland shrimp)
1 mango
2 romaine lettuces (I used iceberg lettuce)
8 green asparagus (I replaced this with freshly podded peas and cucumber)
50 grams of sunflower sprouts or bean sprouts (I used small bean sprouts)
20 leaves of basil (I left this out)
2 tablespoons of extra virgin oil (I left this out)
2 limes cut in halves (I left this out)

Phi Phi Island-dressing:
1 dl of mayonnaise
1 dl of crème fraiche (9%)
1-2 teaspoons of Sriracha chili-sauce
Zest of one lime

My dressing:
1½ dl sour cream
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
Boil the shrimps in lightly salted water for 2 minutes  (This is only if you use uncooked tiger prawns or shrimp)
Peel and cut the mango into 3×1 cm slices (I cubed the thing when I was done cutting around that darn stone in the middle)
Chop the salad finely. Break the “wooden” lower part of the asparagus and boil them in lightly salted water for 2-3 minutes. Let them cool down and cut them into mouthpieces. (If you use peas and cucumber instead then pod the peas and rinse them under running cold water and let them dry off. Meanwhile cut the cucumber into smaller cubes. You can remove the seeds if you don't like them.)

Dressing: Whisk the mayonnaise together with crème fraiche and chilisauce. Season it with lime zest and salt.
Turn the shrimps, bean sprouts, asparagus and basil leaves together olive oil and season it with salt. 

My dressing: stir together sour cream and tomato paste. Then add in the Worcestershire sauce and the soy sauce to your liking. I don't use exact measurements for this dressing as it comes out best if you just feel your way. 

Arrange the shrimp cocktails: Pour the dressing in the bottom of the glasses and then salad. Add the shrimp/mango salad on top and serve it with a half lime.(I didn't bother with the whole arrangement as you can see in the picture below - I didn't have glasses that would fit a whole dinner size cocktail so I just used our regular dinner plates)

Bon appetit...


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