A superb salad for those who like spicy food, Prawn or Shrimp Salad may be served with buttered brown bread and chilled lager.
1 lb. prawns or shrimps, shelled
1 large green pepper, white pith removed, seeded and thinly sliced
1 small cauliflower, washed, trimmed, parboiled for
8 minutes, drained and separated into flowerets
2 oz. walnuts, chopped
4,spring onions , chopped
6 fl. oz. mayonnaise
3 tablespoons double cream
1 tablespoon Apricot Glaze
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 tablespoon white wine vinegar
2 teaspoons lemon juice
In a large salad bowl, combine the prawns or shrimps, green pepper, cauliflower, walnuts and spring onions . Set aside.
In a small mixing bowl, combine the mayonnaise, cream, apricot glaze, salt, cayenne, garam masala, vinegar and lemon juice. Taste the dressing and add more cayenne if necessary.
Pour the dressing over the salad. Using two large spoons, toss the ingredients well together.
Cover the bowl and place it in the refrigerator to chill for 1 hour.
Remove the salad from the refrigera-tor, toss it thoroughly with the spoons and serve immediately.
Prawns or Shrimps in Sweet and Sour Sauce
Prawns or shrimps, coated in a sweet and sour sauce and laid on a bed of buttery rice, Prawns or Shrimps in Sweet and Sour
Sauce makes an excellent informal dinner party dish.
8 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
19 fl. oz. cold water
2 oz. butter
3 tablespoons vegetable oil
½ lb. Dublin Bay prawns , shelled
1 teaspoon cayenne pepper
2 teaspoons soy sauce
2 tablespoons soft brown sugar
2 tablespoons vegetable oil
2 tablespoons wine vinegar
½ teaspoon ground ginger
½ teaspoon salt
½ teaspoon black pepper
10 fl. oz. pineapple juice
1 large green pepper, white pith removed, seeded and cut into
2 tablespoons cornflour dissolved in
6 tablespoons water
Put the rice in a large saucepan. Pour over the water and add the salt. Bring to the boil over high heat. Cover the pan, reduce the heat to very low and simmer for 15 to 20 minutes or until all the liquid is absorbed. Remove the pan from the heat.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the cooked rice to the pan and fry, tossing the rice in the butter, for 5 minutes. Remove the pan from the heat. Spoon the rice into a serving dish and keep hot.
Wipe the pan, return it to the heat and add the oil. When the oil is hot, add the prawns or shrimps to the pan and sprinkle over the cayenne. Cook, stirring frequently, for 5 minutes or until they are heated through.
Meanwhile, make the sauce. Put the soy sauce, sugar, oil, vinegar, ginger, salt, pepper and pineapple juice in a large saucepan. Set the pan over high heat and bring the mixture to the boil, stirring constantly with a wooden spoon. Add the green pepper, cover the pan and simmer for 3 minutes. Reduce the heat to low and stir in the cornflour .
Increase the heat to moderate and bring the sauce to the boil, stirring constantly. When the sauce is thick, remove the pan from the heat and set aside.
Arrange the prawns or shrimps on top of the rice and pour the hot sauce over them. Serve at once.