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Ramadhan recipe: Prawn mango salad a la DoubleTree by Hilton Jakarta Diponegoro
This prawn mango salad offered by Sea Grain Restaurant & Bar at DoubleTree by Hilton Jakarta Diponegoro is worth a try, even for those who dislike vegetables.
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S
alad is not a typical choice for breaking the fast during Ramadhan. However, this prawn mango salad offered by Sea Grain Restaurant & Bar at DoubleTree by Hilton Jakarta Diponegoro is worth a try, even for those who dislike vegetables.
The salad offers a hint of crunchiness from the mesclun (mix of assorted green leaves) lettuce and garlic crumble and a touch of sweetness from capsicums and mango, all of which are complemented with vinaigrette dressing to add more of a kick. But the star of the dish is the king prawn, which, when cooked properly, has its own unique texture.
The hotel’s executive chef Zulkarnain makes sure to use ripe mangoes for this recipe.
“[The mango] has to be sweet [and] ripe. It can be a local mango, like harum manis,” he said, adding that he selected the dish to highlight during Ramadhan because the ingredients can easily be found in Indonesia.
Meanwhile, the prawns should be seared for a while to achieve that beautiful, red hue and lock the juices inside.
“If we just directly bake [the prawns] in the oven, they will be cooked, but not crunchy,” he explained.
Home cooks can try making the salad themselves using the recipe below: (kes)
Read also: Ramadhan Recipe: Four Seasons Hotel Jakarta’s date salad
Prawn mango salad
Ingredients
- 130 g king prawns
- Salt – as desired
- Black pepper – as desired
- Olive oil – as desired
- 30 g yellow capsicum
- 30 g red capsicum
- 30 g green capsicum
- 80 g mango
- 50 g mesclun lettuce
Vinaigrette dressing
- 25 ml white vinegar
- 15 ml lemon
- 25 ml olive oil
- 10 ml Dijon mustard
- 10 ml honey
Garnish
- 30 ml balsamic vinegar
- 5 gr garlic crumble
Method
- Before cooking the prawns, season them well with salt and black pepper.
- Place them in a tray. Set aside.
- Heat oil in a pan, place the prawns on the pan until they are medium cooked.
- Bake the prawns in the oven at 180 degrees Celsius for five minutes. Set aside.
- To make the vinaigrette, mix white vinegar, lemon juice and olive oil into a bow; whisk thoroughly.
- Add Dijon mustard to emulsify and honey for taste. Set aside.
- To make the salad, place the mix of three-colored capsicums and mangoes in a bowl. Pour vinaigrette, then season the contents with salt and black pepper; mix well.
- Arrange the prawns, mesclun lettuce and salad onto a plate. Sprinkle with garlic crumbs and balsamic vinegar.
