Prawn & Mandarin Salad
October 26, 2014
Categories: Salads, Fish/Seafood Salad, Shrimp, Mandarin Orange, Asian, Brunch, July 4th, Labor Day, Mothers Day, Grilling (Outdoor), Diabetic, Low Fat, more
"From Australian BH&G Diabetic Living issue 12 2007. Preparation does not include marinating time. The sweetness of the mandarins and prawns will work well with the tartness of the other ingredients, though just go together like a marriage and a carriage."
- Serving Size: 1 (444.8 g)
- Calories 641.6
- Total Fat - 16.4 g
- Saturated Fat - 3.1 g
- Cholesterol - 164.8 mg
- Sodium - 1209.6 mg
- Total Carbohydrate - 97.7 g
- Dietary Fiber - 4.6 g
- Sugars - 5.2 g
- Protein - 26.9 g
- Calcium - 280.3 mg
- Iron - 4.1 mg
- Vitamin C - 80 mg
- Thiamin - 0.6 mg
Step by Step Method
In a small screw-top jar shake the orange juice, lime juice, Tabasco sauce and pepper to combine.
Place 2 tablespoons of the citrus mixture into a medium bowl and add the prawns and toss to coat.
Cover and put into the fridge for 1 hour to marinate.
Meanwhile if using wooden skewers, soak them in cold water for 30 minutes and then drain.
To make the dressing, in a small jug whisk the remaining citrus mixture, red wine vinegar, olive oil and sesame oil to combine. Set aside.
Preheat a barbecue grill or plate on medium.
Thread the prawns onto wooden or metal skewers, leaving 0.5cm between each prawn. Cook for 2 to 3 minutes each side or until cooked through.
In a large bowl toss the salad leaves, mandarin, capsicum (bell pepper), and red onion.
Add the dressing and toss to coat.
Divide the salad among serving plates and top with the prawn skewers.
Sprinkle with sesame seeds and serve with the bread.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp (prawns), look for those that are firm and have a mild, sweet smell.
- When selecting the mandarin oranges, look for ones that are bright orange in color and free from blemishes.
- Substitute the shrimp for tofu: This substitution is great for vegetarian or vegan diets, and also provides a great source of plant-based protein.
- Substitute the bread for quinoa: This substitution is a great way to increase the nutritional value of the dish, as quinoa is a whole grain that is a great source of fiber and protein.
Vegetarian Option Replace the prawns with 250 grams of firm tofu, cut into cubes. Marinate the tofu in the citrus mixture for 1 hour. Grill the tofu cubes for 2 to 3 minutes each side or until golden.
Coconut Rice Pilaf
RECOMMENDED DISH DESCRIPTION: Coconut Rice Pilaf is a delicious and flavorful side dish that pairs perfectly with Prawn & Mandarin Salad. The creamy coconut flavor complements the sweetness of the mandarins and prawns, while the nutty flavor of the rice adds a nice contrast to the tartness of the other ingredients. Plus, it's a great way to add some extra fiber and protein to the meal.
Grilled Asparagus: Grilled Asparagus is a delicious and healthy side dish that pairs perfectly with Coconut Rice Pilaf. The smoky flavor of the grilled asparagus complements the creamy coconut flavor of the pilaf, while the crunchy texture adds a nice contrast. Plus, it's a great way to add some extra vitamins and minerals to the meal.
Q: How long should I marinate the prawns?
A: Marinate the prawns for 1 hour in a mixture of orange juice, lime juice, Tabasco sauce, and pepper.
Q: What is the best way to cook prawns?
A: The best way to cook prawns is to sauté or grill them. Make sure to cook them until they are opaque and cooked through. Do not overcook them or they will become tough.
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The red wine vinegar used in this recipe was first introduced by the ancient Romans, who used it to pickle and preserve foods. It was also used to make sauces and dressings.
The mandarin oranges used in this recipe were first cultivated in China during the Ming Dynasty, and were a favorite of the emperor at the time. They were later brought to Europe by traders and eventually to the United States in the late 19th century.