Recipe courtesy of James Babian
Kauai Prawns, Mango and Hearts of Palm Salad
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 280
- Total Fat
- 19
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 14
- Protein
- 8
- Cholesterol
- 30
- Sodium
- 628
- Total: 55 min
- Prep: 45 min
- Cook: 10 min
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.