Kauai Prawns, Mango and Hearts of Palm Salad

Total Time:
55 min
Prep:
45 min
Cook:
10 min

Yield:
4 servings
Level:
Advanced

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
  • 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.

  • For the Dressing:

  • 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.

  • To Plate:

  • 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.

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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