Mango Shrimp Pomelo Salad Recipe
by Chef Boy Logro
Ingredients:
150 g. Shrimp
5 g. Walnuts, chopped
2 g. pickle relish, brunoise
2 g. Peeled Pimiento, brunoise
2 g. Celery, brunoise
1 tsp. Mayonnaise
½ tsp. Tabasco
10 g. Pomelo wedges
20 g. Lolo russo
10 g. Sliced French bread
2 g. Fresh tomato, brunoise
1 g. Spring onion, brunoise
20 g. Ripe Mango, puree
½ tsp. Extra Virgin olive oil
1 g. Salt and white pepper
Instructions:
1 Blanch skewered shrimp into boiling water with salt and lemon slice for 2 minutes.
2 Remove from boiling water and peel off shell but leave tail. Cut into butterfly then place on cloth or absorbent towel and set aside.
3 Chop half portion of shrimp and combined pickle relish, pimientos, celery, walnut, mayonnaise, Tabasco, salt and white pepper. Set aside.
4 Place on round mold. Slice French bread and bake in oven until crunchy.
Mango Dressing:
1 Puree peeled ripe mango. Pour olive oil and mix together by using wire whip, until creamy. A drop of US lemon to taste, a little salt and pepper.
2 Place on center of salad plate the crunchy round French bread filled with Lolo Russo lettuce. Then place on both side with Quenelle Shrimp mixture, over the top with Pomelo wedges and butterfly shrimp.
3 Pour mango dressing. Sprinkle with chopped spring onion, tomato, walnut, just before serving.
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