Ensaladang Hipon at Suha in Mango Salsa Recipe

Ensaladang Hipon at Suha in Mango Salsa

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.

Then there's Ensaladang Hipon at Suha in Mango Salsa. You've got to see not only the cooked dish but also the process of cooking it goes through. Fabio doffs his hat off to this extremely gifted executive chef who not only loves food, he passionately adores cooking.

• 500 grms. peeled shrimps (blanched in wine and water)
• 6 pcs. tiger prawns in bamboo skewers
• 50 grms. pickle relish
• 50 grms. canned pimiento (or red bell pepper brunoise)
• 50 grms. celery stalk brunoise
• 2 tbspn. hot sauce 
• 500 grms. pomelo wedges
• 300 grms. Lolo Rosso lettuce
• 200 Romaine lettuce
• 3 pcs. foot-long bread
• 50 grms. fresh peeled tomatoes brunoise
• 50 grms. spring onion brunoise
• 2 pcs. pureed ripe mango
• 1 cup olive oil
• ¼ cup lemon juice
• 300 grms. walnuts
• 1 tspn. Salt
• 1 tspn. white pepper
• 2 jiggers white wine
• 50 grms. Leeks (green part only)
• 50 grms. celery leaves
• 1 liter water

Mango Salsa:

• 2 pcs. ripe mango
• 1 cup olive oil
• ¼ cup lemon juice
• 1 tspn. salt
• 1 tspn. white pepper

1 For Mango salsa combine all ingredients into the blender until creamy. Season to taste.

2 Remove the vein of shrimp by using bamboo sticks, then skewer each piece without head.

3 Have ready water and white wine into the pot with lemon slice and leeks, celery leaves. Boil for 3 minutes. Remove from boiling water and set aside. Keep cool.

4 Take off the shell but leave the tail. Cut into butterfly from the stomach sides of the shrimp, then place it on clean cloth or absorbent kitchen paper towel and press it to become flat and set aside.

5 Chop peeled shrimps or put them in food processor. Place in bowl and combine pickle relish, pimientos, celery, walnut, spring onion, tomato, mayonnaise, hot sauce, salt and pepper. Set aside.

6 Twist thin, long slices of foot-long bread inside the ring mould, then bake in low heat for 30 minutes or until toasted.

7 Rinse and dry the lettuce and place inside the toasted footlong bread. Arrange on plate with bouquet of lettuce.

8 Place the shrimp mixture on plate, over the top with pomelo wedges and butterfly prawns.

9 Spoon or drizzle with mango salsa before serving. Sprinkle with walnuts and spring onion.