Share on whatsapp
Share on facebook
Share on email

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

06_香芒藍苺夏果素大紅斑蝦沙律配舊紅酒油醋汁
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：
  1. 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”。
  2. 用油水灼素大紅斑蝦2分鐘。瀝乾，備用。
  3. 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。
  4. 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。
  5. 將素大紅斑蝦放在芒果上。藍莓灑在素大紅斑蝦旁。
  6. 將舊紅酒油醋汁澆在素大紅斑蝦及沙律菜上。上碟。
Steps:
  1. Prepare dressing: heat up the old red vinegar, add olive oil, sugar, black pepper and sea salt.
  2. Blanch red spot prawns with oil for 2 minutes. Drain and set aside.
  3. 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.
  4. Cut salads into desired size, place next to mangoes. Topped with macadamia nuts.
  5. Place red spot prawns on top of mangoes. Sprinkle blueberries next to the prawns. 
  6. Glaze with dressing. Serve.