Ensaladang Hipon at Suha in Mango Salsa Recipe
by Chef Boy Logro
500 grms. peeled shrimps (blanched in wine and water)
6 pcs. tiger prawns in bamboo skewers
50 grms. pickle relish
50 grms. canned pimiento (or red bell pepper brunoise)
50 grms. celery stalk brunoise
2 tbspn. hot sauce
500 grms. pomelo wedges
300 grms. Lolo Rosso lettuce
200 Romaine lettuce
3 pcs. foot-long bread
50 grms. fresh peeled tomatoes brunoise
50 grms. spring onion brunoise
2 pcs. pureed ripe mango
1 cup olive oil
¼ cup lemon juice
300 grms. walnuts
1 tspn. Salt
1 tspn. white pepper
2 jiggers white wine
50 grms. Leeks (green part only)
50 grms. celery leaves
1 liter water
Mango Salsa:
2 pcs. ripe mango
1 cup olive oil
¼ cup lemon juice
1 tspn. salt
1 tspn. white pepper
Instructions:
1 For Mango salsa combine all ingredients into the blender until creamy. Season to taste.
2 Remove the vein of shrimp by using bamboo sticks, then skewer each piece without head.
3 Have ready water and white wine into the pot with lemon slice and leeks, celery leaves. Boil for 3 minutes. Remove from boiling water and set aside. Keep cool.
4 Take off the shell but leave the tail. Cut into butterfly from the stomach sides of the shrimp, then place it on clean cloth or absorbent kitchen paper towel and press it to become flat and set aside.
5 Chop peeled shrimps or put them in food processor. Place in bowl and combine pickle relish, pimientos, celery, walnut, spring onion, tomato, mayonnaise, hot sauce, salt and pepper. Set aside.
6 Twist thin, long slices of foot-long bread inside the ring mould, then bake in low heat for 30 minutes or until toasted.
7 Rinse and dry the lettuce and place inside the toasted footlong bread. Arrange on plate with bouquet of lettuce.
8 Place the shrimp mixture on plate, over the top with pomelo wedges and butterfly prawns.
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