Prawn Cocktail Montong - Mixed Prawn Salad with Pineapple and Honeydew Melon
Servings: 3 people
Ingredients
For the vegetables:
- 1 smaller Iceberg lettuce
- 2 medium sized Tomatoes, red, fully ripe
- 0,5 small Sweet peppers, red
- 0,5 small Sweet peppers, green
For the fruits:
- 60 g Pineapple, cut into pieces
- 60 g Honeydew melon, cut into pieces
For the dressing: (see note)
- 1 medium sized Clove of garlic, fresh
- 3 Anchovy fillets, in vegetable oil
- 2 tbsp Shrimp, dried
- 2 tbsp Shrimp, dried
- 5 tbsp Sour cream
- 1 tbsp White wine vinegar, mild
- 1 tsp Lime juice, fresh
- 1,5 tbsp Fish sauce, light
- 2 tsp Paprika powder, red, noble sweet
- 1 tsp Sugar, fine, white
- 3 tbsp Olive oil, cold pressed
To garnish:
- 8 Prawns, (see preparation)
- 3 Pinches Pepper, black, fresh from the mill
Instructions
- Wash the vegetable ingredients and remove the stems. Leave 2 larger leaves of the lettuce whole for garnish, chop the remaining leaves into bite-sized pieces. Quarter the tomatoes lengthways, remove the green-white stalk and core. Divide the quarters across into thirds. Cut strips approx. 1 cm wide from the sweet peppers, remove the seeds and the white dividers. Cut the strips into pieces the size of a thumbnail. Mix the vegetables with the fruits.
- Squeeze the garlic cloves and grind them together with the anchovy fillets, shrimp and tomato juice with a mortar to a fine paste. Mix with the remaining ingredients to a homogeneous sauce.
- Dress up 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 8 prawns for garnish. Mix the salad with the dressing, distribute on the serving bowls, garnish, serve and enjoy.
Annotation:
- A good Thousand Islands dressing can be used in place of the dressing used here. If necessary, add a little light fish sauce.