Avocado, prawn and shaddock salad
|Preparation Time: 20 minutes||Cooking Time: 10 minutes||Yield: 4|
You’re probably wondering what a shaddock is, and well you might. A visit to Danie Truter’s farm Daniels Hoogte on top of Aurora Mountain a few weeks back, introduced me to this interesting fruit. Known by some as pamplemousse (French for grapefruit), it is an enormous citrus fruit with a really thick pith.
It tastes something like a cross between an orange, a lemon and a grapefruit, and is much lie a white grapefruit in colour. We brought one home with us (you may well have seen it in last week’s recipe photo, behind the wine glass), and pondered how to put it to good use.
It came up for discussion at a night out at the Lanzerac Hotel two weekends back, with Giggling Gourmet Jenny Morris, who suggested some sort of a salad with prawns, and eventually Mrs M and I ended up with this delightful starter salad, and although it is winter, the current balmy weather makes it quite acceptable.
If you can’t get hold of a shaddock, a large grapefruit, either white or ruby will do just as well.
But it is the avocado pear that really finishes the salad off beautifully, with its velvety texture, and unctuous voluptuousness.
The wine match was also a no-brainer. A visit to the stylish Mulderbosch Tasting Room for a lunch of pizza (excellent thin crust, lovely toppings, well worth a visit if you’ve not been there) and their delightful Rosè, resulted in us laying in a small stock of wine, one of which is the lovely tropical style Suvignon Blanc.
Ingredients, selection and preparation
1 avocado pear: peeled and cubed, but at the very last minute to prevent it from going brown.
1 cup (250 ml) shaddock segments: cut the segments out of the fruit with a sharp paring knife, excluding the skin that surrounds the segments.
200g prawns: deveined, shelled and beheaded.
Canola oil: for frying.
1 red chilli: deseeded and finely sliced.
½ small red onion: peeled and finely sliced.
A few mints leaves: very finely sliced.
½ tsp cumin seeds: toasted in a dry pan until the aromas are released.
4 lettuce leaves: ideally from a medium sized lettuce, which will give you a nice cup shape to contain each salad portion.
1/3 cup (85ml) shaddock juice: squeezed from what you have left over, after you’ve cut out the shaddock segments.
1 clove garlic: crushed.
½ tsp sugar
½ tsp of fish sauce
½ tsp sesame oil
Heat a small wok until it begins to smoke. Add a tbsp. or two of canola oil, swill it around the wok, and flash fry the prawns until they colour and become opaque, in small batches. Set aside to cool.
Combine the salad ingredients and divide between the four salad leaf cups. Combine the dressing ingredients in a small bottle and shake well to emulsify, until the sugar has dissolved.
Anoint the salad portions with the dressing, and garnish with the sliced mint.
The 2012 Mulderbosch Sauvignon Blanc worked particularly well with this salad. A lovely pale straw, shot through with a green tinge, it is fresh and tropical on the nose, with citrus lime whiffs.
The palate is all about taught mouth-watering acidity, bright fresh fruit flavours, a mineral edge and persistence. A great drop.