好素純素餐廳
好素聯和
香芒藍苺夏果素大紅斑蝦沙律配舊紅酒油醋汁
Seasonal Salad with Vegan Red Spot Prawn with Old Red Vinegar Dressing
材料：
素大紅斑蝦 – 5隻
大香芒 – 2個
藍莓 – 150克
3款沙律菜 – 各1份
夏威夷果仁 – 10克
調味：
一口田天然海鹽 – ½茶匙
舊紅醋 – 100毫升
橄欖油 – 2湯匙
糖 – 2茶匙
黑胡椒碎 – ½茶匙
Ingredients:
Vegan Red Spot Prawns – 4 pcs
Fresh Mango – 2 pcs
Blueberry – 150 g
3 different kinds of salads – 1 serving each
Macadamia nuts – 10g
Seasoning:
UO Natural Sea Salt – ½ tsp
Old red vinegar – 100ml
Olive oil – 2 Tbsp
Sugar – 2 tsp
Grounded black pepper – ½ tsp
做法：
- 將舊紅醋煮熱，加入橄欖油、糖、黑胡椒及海鹽，攪溶盛涼，成為“舊紅油醋汁”。
- 用油水灼素大紅斑蝦2分鐘。瀝乾，備用。
- 芒果避開中間的核，切成2邊。舀出芒果肉，切粒，放回原來的芒果皮中，放在碟上。
- 將沙律菜切成合適大小，放在芒果旁邊。將夏威夷果仁灑在沙律菜上。
- 將素大紅斑蝦放在芒果上。藍莓灑在素大紅斑蝦旁。
- 將舊紅酒油醋汁澆在素大紅斑蝦及沙律菜上。上碟。
Steps:
- Prepare dressing: heat up the old red vinegar, add olive oil, sugar, black pepper and sea salt.
- Blanch red spot prawns with oil for 2 minutes. Drain and set aside.
- Cut mangoes in halves, scoop out the pulp and cut into small pieces. Put pulp back in the peel as serving container. Place on serving plate.
- Cut salads into desired size, place next to mangoes. Topped with macadamia nuts.
- Place red spot prawns on top of mangoes. Sprinkle blueberries next to the prawns.
- Glaze with dressing. Serve.
