SPICY, SOUR, KING PRAWN, ORANGE AND POMELO SALAD

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Newspolitan,- Among those some starters in a restaurant this menu is the favorite one,SPICY, SOUR, KING PRAWN, ORANGE AND POMELO SALAD. Recommended by Executive Chef of Como Uma Ubud, Chef Artana.

TO MAKE THE SALAD DRESSING

• 2 KTSP PALM SUGAR
• 6 PIECES DRIED TANGERINE PEEL
• KAFFIR LIME LEAF
• 2 SCUD CHILLIES
• SOY SAUCE TO TASTE
• TAMARIND TO TASTE
• PEANUT OIL

CARAMELIZE THE PALM SUGAR IN A LITTLE WATER WITH DRIED TANGERINE PEEL, KAFFIR LIME LEAF AND SCUD CHILLIES TILL DARK GOLDEN. ADD THE TAMARIND AND SOY SAUCE TO TASTE AND WHISK TO COMBINE. MAY NEED A LITLLE WATER TO MAKE PROPPER CONSISTENCY. PLACE IN A BOWL AND EMULSIFY WITH PEANUT OIL.

FOR THE SALAD

• ORANGE SEGMENTS
• POMELO SEGMENTS
• APPLE JULIENNED
• MINT LEAF
• CORIANDER LEAF
• SLICED FRESH SHALLOT
• FRIED SHALLOTS
• JULIENNED YOUNG COCONUT
• CRUSHED PEANUTS
• RED CHILLI JULIENNE
• KAFFIR LIME LEAF JULIENNE
• GRILLED PRAWN 5 PCS

MIX ALL THE SALAD AND TOSS WITH THE TAMARIND DRESSING
PLACE IN A BOWL AND GARNISH WITH JULIENNED YOUNG COCONUT.

Serve : For 1 Pax

Chef : Dewa Artana.

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