Warm Prawn Salad with Curry SabayonTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15-20 minutes
Cooking time: Under 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:231.2 kcal
Proteins:9 g
Fats:16.9 g
Carbohydrate:11.4 g
Fibers:3.1 g
Sugar:0.9 g
Cholesterol:75.2 mg
Sodium:123.5 mg
Calcium:54 mg
Energy:515 kcal
Proteins:20.1 g
Fats:37.6 g
Carbohydrate:25.5 g
Fibers:7 g
Sugar:2.1 g
Cholesterol:167.6 mg
Sodium:275.1 mg
Calcium:120.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
egg yolks
50
ml
crab or shellfish stock
5
g
madras curry powder
100
g
heavy cream, whipped
*Salad
100
g
mesclun (mixed greens)
20
cress leaves
20
endive leaves
20
sprigs of chervil
*Prawns
mediterranean prawns (gambas), 2 per person
150
g
mesclun, julienned
50
g
crushed tomatoes
20
g
chopped parsley
20
g
chopped chives
20
g
shrimp cocktail sauce
200
g
cooked rock lobster tails
75
ml
olive oil
25
ml
lemon juice
METHOD
Making the sabayon
- In the upper part of a double boiler (bain marie) set over simmering water, whisk together the egg yolks, consommé and curry powder until the mixture is smooth and thick; let cool;
- fold in the whipped cream; set aside in the refrigerator.
Preparing the prawns
- Shell the prawns;
- sauté them with the olive oil and lemon juice; remove from the pan once they have changed colour;
- immediately run under cold water to stop the cooking;
- in a bowl, combine the prawns, julienned mesclun, tomato, parsley, chives, cocktail sauce and sliced rock lobster tail meat.
- Arrange the mesclun attractively on individual plates; garnish with the cress, endive and chervil;
- place some of the prawn mixture in the centre of each salad;
- top with a few spoonfuls of the curry sabayon.
