Prawn and Avocado Salad With Fig Balsamic Dressing
English Version:
This salad was inspired by the childhood memory of my mother cooking prawns in white wine with garlic and parsley. The aroma was divine. (You can substitute homemade fish or vegetable stock if you don’t have white wine on hand.)
Prawn and Avocado Salad
With Fig Balsamic Dressing
Serves 3 - 4
Ingredients :
- 2 Tbl olive oil
- 15 medium sized prawns, about 1/2 kg. cleaned and deveined
- 1 Tbl. chopped chives
- 2 Tbl “orange date fig balsamic vinegar” - see the Bali Advertiser web site for the recipe from the last issue
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 Tbl. Italian parsley, chopped
- 1/4 tsp. grated lemon peel (the yellow part only)
- 2 Tbl. lemon juice
- 1/2 cup white wine or homemade fish or vegetable stock
- 1/2 cup fish or vegetable stock
- salt and pepper to taste
- 2 medium sized potatoes, boiled, cooled, and peeled
- 1 perfectly ripe large avocado or two small ones
- 50 g rucola (rocket), washed and dried, the tough stems removed
- 50 g mixed salad leaves, washed and dried
Directions :
Heat the oil in a frying pan large enough to hold all the prawns in one layer. When the oil is hot add the prawns in one layer and cook for two minutes. Turn the prawns over and cook another 2 minutes. It is important not to cook the prawns too long or they will become tough.
Remove the prawns with a slotted spoon, saving the oil in the pan. Put the prawns in a bowl with the chives and “orange date fig balsamic vinegar”, mixing well. Set this aside to cool.
Heat the oil remaining in the frying pan and add the shallots and garlic, cooking until transparent and they emit a good aroma. Add the parsley, lemon peel, lemon juice, white wine, and fish stock. Season with salt and a few grinding of black pepper. Simmer this sauce until it is reduced by half. Let the sauce cool.
Cut the potatoes into bite sized pieces and put in a medium sized bowl. When both the prawns and sauce are cool, combine them with the potatoes and toss well. Peel the avocado, remove the pit, and cut into large bite sized pieces adding them to the potato prawn mixture. Toss well but carefully so you don’t break up the avocado too much.
Put the prawn mixture into the refrigerator for one to two hours before serving. When ready to serve either use one large serving plate or individual salad plates. Line the plate or plates with a combination of rucola and mixed salad leaves. On top of this pile the prawn salad.
Selamat Makan!
Indoneisan Version:
Salad Udang dan Adpokat
Dengan Saos Balsamic Ara
Untuk 3 - 4 orang
Bahan-bahan :
- 2 Tbl. minyak olive
- 15 biji udang ukuran sedang - kira kira 1/2 kg - besihkan dan keluar kotoran di pungung
- 1 Tbl. daun bawang, di potong kecil
- 2 Tbl. “cuka balsamic dengan jeruk, kurma dan ara” - lihat resep di web site di Bali Advertiser
- 2 biji bawang merah, dipotong halus
- 2 biji bawang putih, dipotong halus
- 1 Tbl. parsley italian, dipotong sedang
- 1/4 tsp. kulit lemon, diparut halus - yang kuningnya saja
- 2 Tbl. jus lemon / jus jeruk nipis
- 1/2 cangkir anggur putih (white wine), atau stok ikan
- 1/2 cangkir stok ikan atau stok sayur
- garam & merica secukupnya
- 2 biji kentang, yang sudah direbus, dinginkan, dan kupas kulitnya
- 1 biji adpokat yang matang dan besar (kalau yang kecil, pakai 2 biji)
- 50 gr daun rucola, dicuci dan keringkan
- 50 gr daun salad, dicuci dan keringkan
Cara Membuat :
Panaskan minyak dalam wajan yang cukup besar, agar semua udang ini bisa satu rata dalam wajan. Panaskan minyak sampai benar-benar panas. Kemudian masukkan udang, masak selama 2 menit. Balik dan masak lagi 2 menit untuk masak sisi yang lain. Sesudah matang, angkat udang dengan "sendok saring"- simpan minyak di dalam wajan. Penting tidak masak terlalu lama atau menjadi kasar.
Taruh udang di dalam mangkok dengan daun bawang dan “cuka balsamic, jeruk, kurma dan ara”. Campur.
Untuk membuat saos, panaskan sisa minyak di dalam wajan, masukkan bawang merah dan bawang putih, masak sebentar sampai tercium bau harum. Tambahkan parlsey, kulit lemon, jus lemon, anggur putih dan stok. Aduk bagus, tambah garam dan merica secukupnya. Masak semua sampai cairan tinggal setengah.
Kapan saos sudah dingin, masukkan dalam campuran udang, tambahkan kentang & adpokat yang sudah dipotong sedang. Aduk sampai semua tercampur bagus, kemudian simpan di kulkas.
Saat menghidangkan, di atas piring taruh daun rucola dan daun salad, baru masukkan campuran udang. Bisa pakai satu piring besar atau piring kecil untuk tiap orang yang akan makan.
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
