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Prawn Cauliflower Salad

Western.Chefs's picture
  Thick mayonnaise 6 Tablespoon
  Tomato paste 1 Tablespoon
  Medium sherry 1 Tablespoon
  Lemon juice 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Cauliflower 1 Pound, broken into tiny florets (trimmed weight, 1 small size)
  Cucumber 4 Ounce, diced
  Frozen shelled prawns 4 Ounce, thawed
  Endive 1 Small, broken into leaves
  Chopped fresh parsley 1 Tablespoon (for garnish)

In a large bowl, mix the mayonnaise with the tomato paste, sherry, lemon juice and seasoning. Blanch the cauliflower florets in boiling salted water for 2 to 3 minutes, and then drain them well. While warm, stir into the mayonnaise mixture and allow cooling.
Sprinkle the cucumber dice lightly with salt and leave for about 20 minutes. Drain. Fold through the cauliflower with the prawns. Cover and chill.
To serve, line six natural scallop shells or small dishes with endive leaves. Pile on the cauliflower mixture and garnish with parsley.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 938 Calories from Fat 652

% Daily Value*

Total Fat 73 g111.6%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol 250.3 mg83.4%

Sodium 1475.9 mg61.5%

Total Carbohydrates 47 g15.8%

Dietary Fiber 22.7 g90.8%

Sugars 16.2 g

Protein 32 g64%

Vitamin A 163.6% Vitamin C 450.6%

Calcium 30.7% Iron 36%

*Based on a 2000 Calorie diet

Prawn Cauliflower Salad Recipe