Main Ingredients
Main Ingredients
Prawns (150 grams), broccoli (half or 150 grams), cherry tomatoes (1 dozen).
Ingredients (Optional)
Celery (1 or 2 stems without leaves), spring onion (1 stem)
Seasonings
Lemon salad dressing (1/8 cup ≈ 30 ml), salt (1/2 teaspoon).
Note
Adjust the ingredient quantities to fit your needs.
Methods
- Prepare and wash clean the ingredients.
1
- Break the broccoli into small pieces;
- Cut the celery into 3-4 cm (1.5 inches) long strips.
2
- Peel and devein prawns;
- Boil enough water in a sauce pan and then add prawns and spring onions;
- Cook the prawns for 3-4 minutes, or until they turn pink and opaque throughout.
3
- Place the cooked prawns in the ice water bath;
- Or, use running cold water to chill the hot prawns.
4
- Boil enough water in a sauce pan (you can use the leftover water from boiling prawns);
- Add the broccoli and celery in the boiling water;
- Blanch them for 6-8 minutes.
5
- Place the cooked vegetable in a ice water bath;
- Or, use the running cold water to chill the hot vegetables.
6
- Cut each cherry tomato in half;
- Place cooked prawns, broccoli, celery, and cherry tomatoes on a plate;
- Drizzle the salad dressing on top of it.
7
- Mix well before serve;
- "Triple-Colored Vegetable and Prawn Salad" is ready;
- Enjoy!
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