Prawn Salad with Pumpkin, Turmeric and Coriander

Início Recipes Prawn Salad with Pumpkin, Turmeric and Coriander

Perfect salad for summer afternoons.

Ingredients

500 ml cider vinegar

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150 ml maple syrup

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150 gr brown sugar

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10 Cloves Grain
1 tsp Ground Ginger
3 tsp Turmeric

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½ teaspoon Black Peppercorns
2 Ground Bay leaves
2 cloves Garlic, finely chopped
1 tsp Ground Chilli

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6 strips of lemon peel

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6 strips of orange peel

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½ teaspoon Salt Mill
1 kilo pumpkin
600 grams large prawns, shelled (approx. 16) (for the salad)
4 limes (for the salad)
2 teaspoons Ground Ginger
½ teaspoon ground chilli
25 grams ground coriander
1 tablespoon fish sauce (for the salad)

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2 tablespoons sunflower oil (for the salad)
16 slices pickled pumpkin (for the salad)

Preparation Method

For the pickled pumpkin In a saucepan, place all the ingredients except the pumpkin. Bring to the boil for 20 minutes. Meanwhile, cut the pumpkin in half (lengthways), remove the seeds and cut into wedges. Remove the skin with a small knife and cut into long slices (about the thickness of a coin). Add these slices to the syrup and bring to the boil again for about 4 to 5 minutes. Then switch off the heat and leave to cool. The pumpkin will keep in the syrup for about 2 weeks (keep in the cold).
For the salad: Boil a large pot of salted water. Add the prawns, bring to the boil again, then reduce to a simmer for three minutes until the prawns are fully cooked. Remove the prawns and allow them to cool as quickly as possible on a platter (not in cold water). Once cooled, peel them completely, including the casing. Finely spread the lemon zest in a salad bowl. Squeeze the limes and mix with the ginger, chilli, fish sauce, ground coriander and sunflower oil. Stir well, add the pumpkin and prawns and arrange gently before serving.

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