John Myers
Contents
show
Ingredients
For the dressing:
- 1 smaller Salad, Lollo Bionda
- 0,5 medium-sized Avocado
- 80 g Honeydew melon
- 30 g Carrot
- 2 tbsp Hot peppers, red, long, mild
- 1 medium sized Clove of garlic, fresh
- 1 tbsp Hot peppers, in threads
- 1 tbsp Fish sauce, light
- 2 tsp Paprika powder, red, noble sweet
- 2 tbsp Thousand Islands dressing
- 2 tbsp Spring roll sauce ala Sanur Beach
To garnish:
- 1 tbsp Hot peppers, in threads
- 2 Prawns, (see preparation)
- 2 Pinches Black pepper, fresh from the mill
Instructions
- Let the prawns thaw and cut in half lengthways. Remove the gray-brown intestine on the back, leaving the purple artery on the underside.
- Wash the lettuce and remove the stalks. Leave 2 larger leaves of the lettuce whole for garnish, chop the remaining leaves into bite-sized pieces. Wash the avocado, cut in half lengthways around the core, peel and cut into pieces approx. 2 cm in size. Cut out a piece of the honeydew melon lengthways, remove the grains and chop the clipping into bite-sized pieces. Wash the carrot, peel it and slice it crosswise into short julienne threads. Wash the peppers, cap at the top, cut open lengthways, unfold and core. Cut transversely into thin threads.
- For the dressing, squeeze the garlic clove. Mix with the remaining ingredients to a homogeneous sauce. Decorate the serving bowls with the whole leaves. Steam the prawns in the sieve over boiling water. When they are tender pink, remove them from the sieve and add to the salad. Reserve 2 shrimp halves for garnish. Mix the salad with the dressing or serve the dressing separately. Spread on the serving bowls, garnish, serve and enjoy.
Attachment:
- Spring roll sauce ala Sanur Beach, see: Spring roll sauce ala Sanur Beach
