Mango Shrimp Pomelo Salad Recipe

Mango Shrimp Pomelo Salad

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

This Pomelo Mango Shrimp Salad is big on flavour and nutrients. Poached shrimp is a great seafood to enjoy without breaking the bank. Pomelo is my trusty standby for citrus salad. It tastes like a sweeter version of grapefruit yet the pulp is sturdy enough to be broken into chunks without spilling juice all over the place. Its crunch is also very lovely.

• 150 g. Shrimp
• 5 g. Walnuts, chopped
• 2 g. pickle relish, brunoise
• 2 g. Peeled Pimiento, brunoise
• 2 g. Celery, brunoise
• 1 tsp. Mayonnaise
• ½ tsp. Tabasco
• 10 g. Pomelo wedges
• 20 g. Lolo russo
• 10 g. Sliced French bread
• 2 g. Fresh tomato, brunoise
• 1 g. Spring onion, brunoise
• 20 g. Ripe Mango, puree
• ½ tsp. Extra Virgin olive oil
• 1 g. Salt and white pepper

1 Blanch skewered shrimp into boiling water with salt and lemon slice for 2 minutes.
 
2 Remove from boiling water and peel off shell but leave tail. Cut into butterfly then place on cloth or absorbent towel and set aside.

3 Chop half portion of shrimp and combined pickle relish, pimientos, celery, walnut, mayonnaise, Tabasco, salt and white pepper. Set aside.

4 Place on round mold. Slice French bread and bake in oven until crunchy.

Mango Dressing:
1 Puree peeled ripe mango. Pour olive oil and mix together by using wire whip, until creamy. A drop of US lemon to taste, a little salt and pepper.

2 Place on center of salad plate the crunchy round French bread filled with Lolo Russo lettuce. Then place on both side with Quenelle Shrimp mixture, over the top with Pomelo wedges and butterfly shrimp.

3 Pour mango dressing. Sprinkle with chopped spring onion, tomato, walnut, just before serving.