I saw an awesome looking pickled shrimp salad recipe the other day and thought it would be a good thing to do - I couldn't find shrimp, so I used prawns. The recipe called for the prawns to be pickled in a mix of spices, herbs, onion, garlic, oil and lemon juice. Unfortunately I did not have enough lemon juice and oil to cover the prawns so I added balsamic vinegar.. this was an error as (predictably) it overpowered all the subtle flavours. I also pickled them for 24 hours longer than the recipe called for so they got a bit wizened.
Anyway, so, the prawns weren't great but I decided to add them to a salad regardless. The salad was simply lettuce, tomato, cucumber, celery, avocado, mango, coriander and lime with a drizzling of the prawn pickling liquid.
Oh, I also added some rolled up slices of packet corned silverside (because I didn't know if the salad was going to be filling enough) then I took a blurry photo:
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