Ingredients: 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 2 pcs. ripe mango 1 cup olive oil ¼ cup lemon juice 1 tspn. salt 1 tspn. white pepper Cooking Instructions: Remove the vein of shrimp by using bamboo sticks, then skewer each piece without head. 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. 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. 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. Twist thin, long slices of foot-long bread inside the ring mould, then bake in low heat for 30 minutes or until toasted. Rinse and dry the lettuce and place inside the toasted footlong bread. Arrange on plate with bouquet of lettuce. Place the shrimp mixture on plate, over the top with pomelo wedges and butterfly prawns. Spoon or drizzle with mango salsa before serving. Sprinkle with walnuts and spring onion. Combine all ingredients into the blender until creamy. Season to taste. Post navigation
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