Fennel and Soya Marinated grilled prawn Salad with Celery sticks

FENNEL AND SOYA MARINATED GRILLED PRAWN SALAD WITH CELERY STICKS

 

S.NO	INGREDIENTS	QTY	UNIT
1	Prawns medium size	16	No’s
2	Fennel root sliced	40	gm
3	Light Soya Sauce	25	ml
3	Refined Oil	1	Tbsp
4	White pepper powder	10	gm
5	Red Chili paste	10	gm
6	Green Capsicum cut in to triangles	3-4	pieces
7	Yellow Capsicum cut in to triangles	3-4	pieces
8	Ginger garlic paste	1	Tspn
9	Thyme	1	Tspn
For Sauce
10	Butter	1	Tbsp
11	Chopped Garlic	1	Tbsp
12	EXTRACTED JUICE from prawns
13	Salt	To	taste

METHOD:

* Marinate the prawns in oil, salt, Crushed Fennel root, crushed garlic and drops of lemon juice, ginger garlic paste, white pepper powder and small pieces of thyme and keep a side for at least 30 minutes.

* Marinate both yellow and green capsicum triangles in salt, oil and thyme and grill them in a medium flame and keep a side.

* Grill the prawns in medium flame for 2-3 minutes. Arrange in food trey along with fennel roots and roast it for 3-4 minutes by covering Aluminum foil.

* Remove from Oven (In case of non-availability of Oven we can use pan roasting process) make it cool. Take out the EXTRACTED JUICE from the prawns, which will use for the sauce.

* Arrange prawns, bell peppers in a platter as shown in the image.

* Add roasted fennel roots on the top of the prawns (As shown in the picture). 

* Adjust celery sticks in between the prawns, and garnish it with parsley.

* Pour sauce on the top, Serve in room temperature.

FOR SAUCE-

* Heat butter in a pan, Add Chopped garlic. Sauté the garlic till brown in color. Add EXTRACTED JUICE from the prawn. Season it with salt and crushed black pepper.

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Bell pepper, cucumber and olive with coriander vinaigrette

BELL PEPPER, CUCUMBER AND OLIVE WITH CORIANDER VINAIGRETTE

S.NO	INGREDIENTS	QTY	UNIT
1	Bell pepper	1	No each
2	Cucumber	1	No
3	Olives	10	No
4	Mix lettuce for base	1	No
5	coriander springs	5	No
For Dressing(Coriander Vinaigrette)
6	Olive oil	40	ml
7	White Vinegar	30	ml
8	Salt	to taste
9	Mustard paste	1 tspn
9	Coriander leave paste	1 tspn
10	Crushed black pepper	1 tspn

METHOD:

* Make a paste out of Coriander leaves and water and we will use it for dressing.

* Make a dressing out of Olive oil, White Vinegar, Mustard paste, Crushed black pepper, salt and Coriander leaves paste and keep it a side.

* Cut all the bell pepper and cucumber in to a bit thick juliennes. Slice black olives.

* Mix all the vegetable with Coriander Vinaigrette dressing. Toss the vegetables nicely.

* Use Mix lettuce (Ice berg and lollo rosso) as a base.

* Arrange the mix vegetables on the top of lettuce.

* Garnish with Coriander springs.

Chicken Somtam Salad with Rice Noodles

CHICKEN SOMTAM SALAD WITH RICE NOODLES

Shredded papaya (raw)   400 Gms

Peeled Garlic                      50 gm

Fresh red Chilly                  4 no.s

Cherry Tomatoes               5 pcs

Palm Sugar                          ¼ cup

Lime Juice                           ½ Tbs

Fish Sauce                           1 Tbs

Crushed Peanut                  ½ Tbs

Dried Shrimp                       1 tbs

Grilled Chicken Satay         3 no’s

Rice Noodles boiled           100 gm

BASIC MISE IN PLACE 

METHOD:

* Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar and pestle clean.

* Peel the papaya, shred it with a shredder to thin strips and soak them in cold water while you prepare the marination.

* Take the chilies and peeled garlic and give them a gentle bash with mortar and pestle. You still ought to see bits and pieces, not a puree. Add the shrimp and continue bashing. Add the crushed peanuts and mix well.

* Add the liquid palm sugar, tomatoes, beans, lime juice and fish sauce. Continue to lightly bash, shift with the spoon, and mix a little more.

* Add the shredded papaya, boiled rice noodles and continue bashing, but not too hard just enough so the mixture soaks up the flavors.

* Grill the Chicken satay, Place it on the top of the salad.

* Serve cold, sprinkle some crushed peanuts on top. Garnish with Coriander leaf.