Kauai Prawns, Mango and Hearts of Palm Salad |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
12 kauai prawns, about 1 1/2 pounds, peeled |
fresh lemon juice, to taste |
1 teaspoon paprika |
1 teaspoon sambal |
hawaiian sea salt |
fresh ground pepper |
olive oil |
1/2 fresh vanilla bean |
2 tablespoons mango puree |
1/4 cup grape seed oil |
2 tablespoons rice vinegar |
1 teaspoon fresh grated ginger |
8 ounces fresh hearts of palm, peeled, diced and sauteed |
1 maui mango, peeled and diced |
1/4 pound baby arugula, washed |
1 -ounce micro greens |
12 edamame beans, blanched and shucked |
1 tomato, peeled and diced |
4 kauai prawn heads, seasoned and fried |
Directions:
1. Season the prawns with the lemon juice, paprika, sambal, and salt and pepper. Saute the prawns with some olive oil until just done. Let cool a little and cut in 1/2 lengthwise.
2. For the Dressing:
3. Split a vanilla bean lengthwise remove the seeds and put in a small bowl. Add the mango puree and start whisking in the grape seed oil and rice vinegar. Add the ginger, salt, and pepper.
4. To Plate:
5. Place a 3-inch ring mold in the center of each plate. Place about 2 ounces of the diced hearts of palm in the ring mold and press down. Next add about 3 to 4 tablespoons of diced mango, press down. Top with 5 pieces of the cut prawns seasoned side up. Place the arugula and micro greens in a bowl, add a little dressing, salt, pepper and toss together. Carefully remove the ring molds. Top each 1 with some of the greens. Pour some of the dressing around the plate and garnish with the edamame beans, diced tomatoes and 1 fried shrimp head for each plate.
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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