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Kauai Prawns, Mango and Hearts of Palm Salad Recipe

Kauai Prawns, Mango and Hearts of Palm Salad Recipe

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Kauai Prawns, Mango and Hearts of Palm Salad

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Ingredients:

Serving

1 tbsp fresh lemon juice
1 tsp paprika
1/2 tsp sambal
sea salt ( preferably hawaiian) and freshly ground black pepper
12 kauai or other prawns (about 1 1/2 lb), shelled and deveined
2 tbsp olive oil
1/2 fresh vanilla bean
2 tbsp mango puree
2 tbsp grapeseed oil
1 tbsp unseasoned rice vinegar
sea salt ( preferably hawaiian) and freshly ground black pepper
1 tsp freshly grated ginger
8 oz fresh hearts of palm, peeled and sauteed
1 mango, peeled and diced
1/4 lb baby arugula, washed
1 - oz mixed baby lettuces
12 fresh or frozen edamame ( soy) beans, blanched and shucked
1 tomato, peeled and diced
4 prawn heads, seasoned and fried, for garnish , optional

Directions:

*Canned mango puree is available in Asian markets and gourmet stores. Alternatively, puree fresh mango in a blender or food processor.
**Sambal is a spicy seasoning paste available in Asian markets and gourmet stores.
To prepare the prawns: Combine the lemon juice, paprika, and sambal in a medium bowl. Season with salt and pepper. Add the prawns, turning them in the marinade so they are well coated.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the prawns and cook, turning them once or twice, until they are opaque throughout, 4 to 8 minutes. Allow the prawns to cool, then slice each in 1/2 lengthwise and reserve.
To make the dressing: Scrape the seeds from the vanilla bean into a small bowl. Add the mango puree. Gradually whisk in the grapeseed oil and rice vinegar. Season with salt, pepper, and ginger (alternatively grate the ginger into a clean towel then squeeze the juice into the dressing).
Arrange a 3-inch ring mold in the center of 4 plates. Put 1/4 of the hearts of palm in each of the rings and gently press down. Cover each layer of palm with 3 to 4 tablespoons of diced mango, then top with 5 prawn-halves, cut side down. Combine the arugula and baby greens in a medium bowl. Add dressing, salt and pepper and mix well.
Carefully lift the ring molds off the salads. Top each salad with greens. Drizzle dressing around the plates, garnish with edamame beans, diced tomato, and fried shrimp heads (if using) and serve.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2415.32 Kcal (10112 kJ)
Calories from fat	874.95 Kcal
		% Daily Value*
Total Fat	97.22g	150%
Cholesterol	60.74mg	20%
Sodium	712.1mg	30%
Potassium	7585.53mg	161%
Total Carbs	281.95g	94%
Sugars	109.66g	439%
Dietary Fiber	68.68g	275%
Protein	145.65g	291%
Vitamin C	172.6mg	288%
Iron	33.7mg	187%
Calcium	849.9mg	85%

Amount Per 100 g
Calories	143.08 Kcal (599 kJ)
Calories from fat	51.83 Kcal
		% Daily Value*
Total Fat	5.76g	150%
Cholesterol	3.6mg	20%
Sodium	42.18mg	30%
Potassium	449.34mg	161%
Total Carbs	16.7g	94%
Sugars	6.5g	439%
Dietary Fiber	4.07g	275%
Protein	8.63g	291%
Vitamin C	10.2mg	288%
Iron	2mg	187%
Calcium	50.3mg	85%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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