Seafood and Fish Salad (Serves: 3-6 as a starter)
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 shrimp and fish that have been frozen. If you want to kick up the heat you can top with few thin slices of red peppers or add 1 teaspoon of red pepper sauce to the dressing.
½ teaspoon Massel Vegetable All Purpose Bouillon & Seasoning diluted in 2 tablespoon hot water
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 shrimp
6 2-inch pieces of firm white fish
2 tablespoon AP flour
2 tablespoon breadcrumbs or panko
1 teaspoon of Massel Chicken Style All Purpose Bouillon & Seasoning
1 egg, slightly beaten
Canola oil for frying
1 teaspoons of chopped parsley or cilantro
1.) Prepare salad before cooking the seafood.
2.) In salad bowl put lettuce, tomatoes, carrot and cheese. Top with the chives. Set aside.
3.) For dressing: Combine mayonnaise with the dissolved Massel All Purpose Bouillon & Seasoning and vinegar or lime. Set aside.
4.) Into a plastic bag put the flour, the breadcrumbs and Massel All Purpose Bouillon & Seasoning.
5.) Dip prawns and fish pieces in the egg, then in the bag. Shake well.
6.) Deep fry in hot oil until golden brown. Put on absorbent paper towel. Season with a sprinkle of sea salt.
7.) 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 cilantro and serve alongside the extra dressing.
Gluten-free option: Replace AP flour with almond or rice flour. Replace breadcrumbs with ground rice puff cereal.