Seafood trio
stars in salad

This dish was prepared by Jason Takemura of Chai's Island Bistro on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Seafood Salad 3 Cooked Shrimp

2 cooked scallops
1/2 lobster tail, cooked
1/4 cup diced cucumber
1/4 diced mango
5 cherry tomatoes
1/4 cup thinly sliced mixed red and yellow bell peppers
1/4 cup thinly sliced red onion
1 tablespoon chopped cilantro
1 handful lettuce, mesclun greens preferred
» Vinaigrette:
1/2 cup fish sauce
1/2 cup lemon juice
2/3 cup sugar
1 stalk lemongrass, chopped very fine
2 tablespoons kaffir lime leaf, chopped (if unavailable substitute lime zest)
3 tablespoons chopped garlic
1 Thai chili pepper
2 tablespoons chopped mint
» Mango Sauce:
1/2 cup mango purŽe
2 tablespoons orange juice concentrate
2 tablespoons rice wine vinegar

To make dressing: Whisk together all ingredients except mint. Let sit overnight. Add mint just before serving.

Combine salad ingredients except lettuce and mix with 3 tablespoons vinaigrette. Pour over lettuce. Garnish with mango sauce and a sprig of cilantro.

Nutritional information unavailable.

E-mail to Features Desk


© Honolulu Star-Bulletin -- https://archives.starbulletin.com