Jellied salad

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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.

A pepper like jalapeno chili is very spicy, so it must be carefully added to the salad, so as not to spoil its taste with spiciness. So, for starters, we wash the ingredient under running water and after that - put it on a cutting board. Using a knife, cut the tail and immediately after that - cut the ingredient lengthwise into two halves. Attention: you can leave the seeds for the salad dressing, but remember that they also add spice to the dish. So, each half is cut lengthwise into several parts and after - finely chop across to pieces. Shredded pepper is transferred to a free plate.

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.

We wash the avocado under running warm water. After that, lay out the ingredient on a cutting board and use a knife to make an incision around the fruit. Since there is a large round bone inside the component, we introduce the knife into the pulp up to this component of the fruit. Then, in a circular motion of the hands, we separate one part of the avocado from the other. From the other half we take out the bone and set it aside, since it will not be useful to us.

But to clear the fruit from the peel, a tablespoon will help us. We scrape the pulp of fruit with improvised inventory, trying to touch the inner walls of the peel as tightly as possible.

We spread the avocado pulp on a cutting board and, as you prefer, cut the component into small cubes. Shredded fruit is transferred to a clean plate.

Step 6: prepare the green onions.

We wash the green onions under running water and put it on a cutting board. Finely chop the component and transfer it to a free plate.

Step 7: prepare the mango.

Mangoes, like avocados, have very thick peels. Therefore, to begin with, we wash the ingredient under running water and after that - put it on a cutting board. There is a stone inside the fruit, so we cut a piece on both sides along the fruit, trying to cut off as large a piece as possible, while not touching the bone with a knife.

After that, we make incisions in the form of a lattice in the pulp of each piece of mango so as not to cut through the peel. We get small cubes, which so far are attached with a base to the wall of the peel.

Immediately after that, we turn each piece of mango on the wrong side with our hands and with the same sharp inventory we cut each cube of pulp by weight directly into a free plate.

And from the middle piece of the ingredient with the bone, simply cut off the peel with a knife and after that - cut off the remaining flesh from the bone, which we then try to cut into cubes on the cutting board. Then add to the container with mango cubes 1/4 cup chopped green onion, 4 tablespoons lime juice and ground black pepper and salt to taste. Mix well with a tablespoon and set aside to pickle for 1 hour. During this period of time, mango will give juice and absorb the aromas of the constituent ingredients. At the end of the allotted time, we filter the marinade through another sieve into another bowl or plate, and for the time being we put pieces of fruit aside.

Step 8: prepare the mint leaves.

We wash the mint leaves under running water and after that we put them on a cutting board. Grind the component into small pieces and transfer to a free plate.

Step 9: prepare the gelatin.

Pour very hot purified water into a small bowl and pour the gelatin. Using a tablespoon, mix the components well until a homogeneous mass is formed and lumps of gelatin float at the bottom of the container. Immediately after this, while the liquid is still hot, pour into a bowl 1/3 cup lime juice, 1 tablespoon of fish sauce, the marinade left after the mango, and add salt and ground pepper to taste. Once again, mix everything well until smooth and set aside to cool to room temperature.

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!

Recipe Tips:

- - 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.