Buffalo Prawn Salad with Blue Cheese Dressing Recipe

Buffalo Prawn Salad with Blue Cheese Dressing


Buffalo Fingers
1/4 kilo prawn
1 cup vegetable oil
1/2 cup salted butter
2 tablespoon vinegar
2 tablespoon hot sauce
5 tablespoon tomato sauce
1 tablespoon white sugar
Salt and pepper to taste

Bleu Cheese Dressing
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled

1/2 cup romaine lettuce
1/2 cup lola rosa lettuce
1/3 cup tomatoes

Cooking Procedure:

1. In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
In a large skillet or cook prawns in oil until done, about 3 mins. Remove prawns and oil from skillet/fryer, drain oil and reserve chicken.
Melt butter/margarine in skillet, then add vinegar, tomato sauce, sugar and hot sauce. Season with AJI-SHIO Seasoning Mix with Garlic. Stir all together. Add cooked chicken to sauce and stir over low heat to coat.
Arrange the greens, top it with the buffalo strips and drizzle with the bleu cheese dressing. Serve.

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