Green salad with shrimps and wasabi mayonnaise
4 servings
30 minutes
The salad from Viktor Beley, concept chef of Seafood Bar, is made according to the principle of "do no harm" - there is nothing overly high-calorie or unhealthy in it, and even mayonnaise mixed with wasabi does not so much weigh down the dressing as add intrigue to the taste. With a hot sauce, the salad made from broccoli, green beans and green onions does not seem overtly herbaceous. And against a green background, the white and pink shrimps look especially elegant.
1
Caramelize the nuts. Spread them in a single layer on a heated dry pan, sprinkle with sugar and black pepper, drizzle with ponzu sauce and mix. Cook while stirring until the sugar turns into caramel. Transfer the nuts to parchment paper and cool, breaking larger pieces by hand.
- Walnuts: 40 g
- Sugar: 3 tablespoons
- Ground black pepper: 0.5 tablespoon
- Ponzu sauce: 30 ml
2
Add Kenyan beans, broccoli, asparagus, and green peas to boiling salted water in succession, immediately remove with a slotted spoon and transfer to ice water. Then dry on a paper towel.
- Kenyan green beans: 100 g
- Broccoli: 100 g
- Green asparagus: 100 g
- Frozen green peas: 100 g
3
Peel the shrimp from the shell, leaving the head and tails. Remove the intestinal vein.
- King prawns: 350 g
4
Fry the shrimp on a grill or in a grill pan greased with vegetable oil for no more than 10 minutes to prevent them from becoming rubbery.
- King prawns: 350 g
- Olive oil: 40 ml
5
Mix shrimp with mayonnaise and wasabi.
- King prawns: 350 g
- Wasabi mayonnaise: 150 g
6
In a salad bowl, mix blanched vegetables with glazed nuts, salad leaves, concasse tomatoes, and chopped green onions. Dress with olive oil.
- Kenyan green beans: 100 g
- Broccoli: 100 g
- Green asparagus: 100 g
- Frozen green peas: 100 g
- Walnuts: 40 g
- Mixed salad leaves: 60 g
- Tomato concasse: 100 g
- Spring onion: to taste
- Olive oil: 40 ml
7
Place the shrimp on top of the salad and serve.
- King prawns: 350 g