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King Prawn Salad

March 22, 2007

This recipe is by José Manuel Córdoba, head chef and owner of the restaurant "Ventorrillo del Chato" in Cádiz, southern Spain.

https://p.dw.com/p/A89N

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Ingredients

8 or more langoustines
150-200g mixed salad
Sweet sherry for the vinaigrette (Recommended is an aged "Pedro Ximénez". Port wine can also be used as a substitute)


Pink Sauce

1. Place the langoustines in boiling water for 30 seconds, and then drop them into a saline ice bath for five minutes to stop the cooking process.

2. For the vinaigrette, toss a pinch of salt and pepper into a dish, then add equal amounts of vinegar, sweet sherry and virgin olive oil. Stir with a whisk until completely emulsified.

3. The pink sauce is made from a light mayonnaise mixed with a teaspoon of tomato paste and a splash of tabasco sauce.

Arrange the fruit and the langoustines on the salad and pour the dressing over the top. The pink sauce adds the finishing touch.

Bon appetit