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Ingredients for Cooking Salad Salad
- Royal raw frozen prawns of medium size 12 pieces
- Fresh cilantro to taste
- Fish sauce 4 tablespoons
- Medium Lime 4-5 Pieces
- Sugar 1 tablespoon and 2 teaspoons
- Chilli jalapenos medium size 1-2 pieces
- Vegetable oil for frying
- Large mango 1 piece
- Green onions to taste
- Salt to taste
- Ground black pepper to taste
- Large avocado 2 pieces
- Mint leaves 6
- Hot purified water 160 milliliters
- Instant gelatin 1 tablespoon
- Main Ingredients: Shrimp, Avocado, Lime, Mango
- Serving 6 servings
Inventory:Manual juicer, Tablespoon, Teaspoon, Cutting board, Knife, Frying pan, Medium bowl - 2 pieces, Salad bowl or deep glass baking dish, Small bowl, Plate - 5 pieces, Wooden spatula, Refrigerator, Food foil or baking paper
Cooking jellied salad:
Step 1: prepare the lime.In fact, we only need lime juice. Therefore, to begin with, we rinse the citrus under running water and then put it on a cutting board. Using a knife, cut the ingredient into two halves. Then - squeeze the juice from each half of lime using a manual juicer.
Step 2: prepare the cilantro stems.We cut the cilantro stems from the main bunch and after that we rinse them well under running water. Such greens have very fragrant not only leaves, but also stems and even roots, but for the shrimp marinade we only need stems, so we put the leaves aside. We lay out the necessary component on a cutting board and finely chop it with a knife. Shredded ingredient is transferred to a free plate. I usually get 1/3 of a two hundred gram glass and so much greens is enough for me to add an unforgettable flavor to the dish.
Step 3: prepare jalapeno chili peppers.
Step 4: prepare the shrimp.We take out the frozen shrimp from the freezer and leave aside to cool to room temperature. After the ingredient thaws, rinse it under running warm water and put it on a cutting board. With a knife or clean hands, remove the head and the shell with the tail from the shrimp. Immediately after that we transfer the seafood to the medium bowl and add the cilantro stalks there, 1 tablespoon of chili peppers, as well as 3 tablespoons of fish sauce, 4 tablespoons of lime juice and 2 teaspoons of sugar. Mix everything well with improvised inventory and leave aside pickling at least for 1 hour so up to 3 hours (depending on how much free time you have). After the allotted time, put on a medium heat a frying pan with a small amount of oil. When the oil warms up well, make the fire less than average and carefully spread only the pickled shrimp into the container. With constant stirring with a wooden spatula, fry the shrimp on all sides until they turn pink. Immediately after that we transfer the ingredient to a free bowl, but do not turn off the burner. If necessary, add a little more vegetable oil to the pan and spread the ingredients in which the shrimps were marinated in the same container. Again, mix everything well with a wooden spatula and simmer until the mixture begins to thicken. Now turn off the hotplate, and transfer the marinade to a bowl of shrimp. Again, mix everything well with a tablespoon and set aside to cool to room temperature. In the end, when the shrimp has cooled, put them on a cutting board and cut into small pieces with a knife. Shredded marine ingredient is transferred separately from the marinade in a free plate.
Step 5: prepare the avocado.
Step 6: prepare the green onions.
Step 7: prepare the mango.
Step 8: prepare the mint leaves.
Step 9: prepare the gelatin.
Step 10: prepare the jellied salad.And now, when all the ingredients for the salad are ready, you need to act very quickly so that the gelatin mixture does not freeze in a separate container. So, in a salad bowl or in a deep glass form, spread the first layer 1/3 part avocado so that the cubes fit snugly together. After - spread the second layer of half the mango. Then, sprinkle with chopped mint and the remaining green onions. We spread the fourth layer 1/2 portion of shrimp. Once again, lay out part of the avocado and after - the remaining mango. Again, lay the remaining shrimp in the seventh layer and at the end - the remaining avocado. We fill all our beauty with a gelatin mixture and, if necessary, so that the liquid penetrates to the first layer, cover the last layer with baking paper or food foil and gently squeeze the dish with your hands. The last layer should also be completely covered with a mixture of gelatin. After that, put the jellied salad in the refrigerator and refrigerate until it completely turns into jellied meat. After the allotted time, we take out the container with the dish from the refrigerator and, using a knife, we draw along the inner wall of the salad bowl, so that afterwards - easily get the dish out of there. And for this, we cover the container with a cutting board and, holding everything well with our hands, turn the salad bowl upside down with a quick movement.
Step 11: serve the jellied salad.Once the jellied salad is ready, it can be served to the table. To impress guests with its beauty, the dish can be served in this form, and already at the table with a knife, cut it into portioned pieces. Good appetite!
- - If the jellied salad leaves the salad bowl poorly, then the container must be dipped in the hot water until the middle for 2-3 minutes.
- - You can decorate the salad when serving with the remaining leaves of cilantro.
- - If you purchased ready-made frozen shrimp, then they must be thawed and then still fry on all sides in a small amount of oil. Then they secrete more juice and better absorb the aroma of marinade.