"This dish is so popular that I couldn't take it off the menu if I wanted to," says chef Tippy Heng, who is in charge of Parrot Cay's all-organic Shambhala Menu, one of the best spa-cuisine menus we've come across at a luxury resort.
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By Tippy Heng (Chef)
September / October 2005
King Prawn and Green Mango Salad with Crispy Garlic and Shallots
10 cloves garlic, thinly sliced
6 shallots, thinly sliced
1 pineapple, thinly sliced
12 king prawns, peeled and deveined
1 red pepper, julienned
1 unripe mango, julienned
1 cucumber, julienned
1 red onion, julienned
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 cup chili and lime dressing (recipe follows)
Dehydrate the garlic, shallots, and pineapple in a dehydrator or arrange them on a baking sheet and bake in a 140ý oven for 24 hours.
Blanch the prawns in boiling water two to three minutes, then plunge them into ice water to stop the cooking. Drain and set aside.
Combine the red pepper, mango, cucumber, onion, and herbs and toss with the chili and lime dressing.
Divide among four plates. Place the prawns on top. Garnish with the dried garlic, shallots, and pineapple.
Chili and Lime Dressing
1/4 cup raw honey
1 hot chili, finely chopped
1 large red chili, finely chopped
1/4 cup organic apple cider
1/4 cup fresh lime juice
Mix ingredients well.
For more spa cuisine recipes, visit www.spafinder.com/recipes.