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Shrimp & Litchi Salad

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Ingredients
  Large shrimp 1 Pound, shelled except for last section of tails, and deveined (42 Whole)
  Canned litchis in syrup/Longans / rambutans 20 Ounce (1 Can)
  Salad oil 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Sliced cucumber 2 Cup (32 tbs) (European Style)
  Watercress sprigs 4 Cup (64 tbs), lightly packed, washed and crisped
  Salt To Taste
  Freshly ground pepper To Taste
Directions

Rinse shrimp.
Bring 3 quarts water to boiling on high heat in a 5- to 6-quart pan.
Add shrimp to boiling water, cover, and remove from heat.
Let stand until shrimp are opaque in center (cut to test), 2 to 3 minutes.
Drain; let cool.
Drain and reserve fruit syrup.
In a bowl, mix oil, 2 tablespoons fruit syrup (save balance of the syrup for other uses), and lemon juice.
If desired, cut fruit pieces in half.
To the bowl add fruit, shrimp, cucumber, and watercress; mix lightly.
Divide between 4 dinner plates; add salt and pepper to taste.

Recipe Summary

Method: 
Boiled
Dish: 
Salad
Ingredient: 
Shrimp

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