Kauai Prawns, Mango and Hearts of Palm Salad

Total Time:
40 min
25 min
15 min

4 servings

  • Spiced Prawns:
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon paprika
  • 1/2 teaspoon sambal **
  • Sea salt (preferably Hawaiian) and freshly ground black pepper
  • 12 Kauai or other prawns (about 1 1/2 pounds), shelled and deveined
  • 2 tablespoons olive oil
  • Salad and dressing:
  • 1/2 fresh vanilla bean
  • 2 tablespoons mango puree*
  • 2 tablespoons grapeseed oil
  • 1 tablespoon unseasoned rice vinegar
  • Sea salt (preferably Hawaiian) and freshly ground black pepper
  • 1 teaspoon freshly grated ginger
  • 8 ounces fresh hearts of palm, peeled and sauteed
  • 1 mango, peeled and diced
  • 1/4 pound baby arugula, washed
  • 1 -ounce 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
  • *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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