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Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Thursday, July 28, 2011

Warm salad of prawns with exotic mushrooms


“To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar.” - Oscar Wilde (1854-1900)


Warm salad of prawns with exotic mushrooms - Lesson 1, Term 3 @ Kitchen 10


This recipe is adapted from Futura Training's Appetisers, Salads and Sandwiches & Stocks, Sauces and Soups, but was tweaked to adapt to available ingredients in the pantry at the time of preparation.



Warm salad of prawns and exotic mushrooms


5 cooked prawns, medium (peeled, de-veined)
1 clove garlic, minced
2-3 cos lettuce leaves
20 ml extra virgin olive oil
5 grape or cherry tomatoes
10g baby rocket
10g Mesclun (or an assortment of salad leaves)
1 stalk coriander, chopped
10ml Balsamic vinegar
Salt and pepper to season


Heat a pan and saute the garlic in olive oil.  Add the prawns and cook for 2-3 minutes.  Set aside.


In the same pan, add the mushrooms and stir to cook until soft.  Add the coriander and cherry tomatoes and stir.  Add the cooked prawns and glaze the pan with balsamic vinegar and turn off heat.


On a plate, place the cos lettuce as base for the salad.  Using thongs, place the mushroom and prawns on the lettuce and spoon some of the balsamic sauce from the pan onto the salad. 


Garnish with some julienned carrots.



Warm salad of prawns with exotic mushrooms - Lesson 1, Term 3 @ Kitchen 10

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