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Seafood and Fish Salad

This is not just a salad; it is a meal. It is also a meal that you can make in about 15 minutes. It makes an ordinary weeknight a special event. It even works well with prawns/shrimp and fish that have been frozen. If you want to kick up the heat you can top with few thin slices of chilli or add 1 teaspoon of hot sauce to the dressing.

(Serves: 3-6 as a starter)

  • ½ teaspoon Massel Vegetable Stock Powder diluted in 2 tablespoon hot water
  • 1 teaspoon of Massel Chicken Style Stock Powder
  • ½-1 cup mayonnaise
  • 2 tablespoon white vinegar or lime juice
  • 2 heads romaine lettuce, chopped
  • 4 Roma tomatoes, chopped or sliced
  • 1 tablespoon shallots, finely chopped
  • 1 teaspoon garlic chives, finely chopped
  • 1 small carrot, grated
  • 2 tablespoon sharp cheddar cheese, grated
  • 6 cleaned raw prawns/shrimp
  • 6 2-inch pieces of firm white fish
  • 2 tablespoon AP flour
  • 2 tablespoon breadcrumbs or panko
  • 1 egg, slightly beaten
  • Canola oil for frying
  • 1 teaspoon of chopped parsley or coriander/cilantro

Prepare salad before cooking the seafood.

In salad bowl put lettuce, tomatoes, carrot and cheese. Top with the chives. Set aside.

For dressing: Combine mayonnaise with the dissolved Masslel Vegetable stock and vinegar or lime. Set aside.

Into a plastic bag put the flour, the breadcrumbs and Massel Chicken Style Stock Powder

Dip prawns and fish pieces in the egg, then in the bag. Shake well.

Deep fry in hot oil until golden brown. Put on absorbent paper towel. Season with a sprinkle of sea salt.

Dress salad with desired amount of dressing and serve up on plates. Divide prawns and fish on each plate and then top with parsley or coriander/cilantro and serve alongside the extra dressing.

Massel products used in this recipe:
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