JUMBO PRAWNS, SQUID AND CLAMS SALAD WITH SHERRY VINGARTTE

INGRIDIENTS
• 6 jumbo sized tiger prawns (deshelled)
• 10 g squid (garnish)
• 20g of deshelled clams (garnish)
• ½ pint fish stock

Be sure to wash all shellfish squid and clams thoroughly in lime or lemon juice or distilled vinegar.

MARINADE
• 85 ml of sake
• ½ teaspoon of tamarind concentrate
• 75 ml fish sauce
• 1 teaspoon of light brown sugar
• 1 TBSP Heinz tomato ketchup
• 1 TBSP of Principal Flavours aromatic Garlic sauce
• 75 g (3 oz) mixed leaf lettuce
• 30 g (1 oz) grated radishes
• 30 g (1 oz) sliced cucumber
Washed and drained.

VINGARTTE
• 65 ml dry sherry
• 75 ml light soy sauce
• 1 TBSP finely chopped shallot
• 1 teaspoon of finely chopped red chillies
• 65 ml extra-virgin olive oil

Whisk virgin olive oil and dry sherry in medium size bowl for 2-3 minutes, until slightly thickened.
Add soy sauce, chillies and shallot.
Mix all together.

PREPARATION

1. Combine marinade in medium sized bowl with prawns, clams and squids.
2. Poach off prawns, clams and squid in saucepan for 5-6 minutes in fish stock.
3. When prawns are cooked take out with clams and squid and let cool down.
4. Dress plate with mixed leafs, sliced cucumbers and grated radishes.
5. Place shellfish, squid and clams on top of the salad.
6. Drizzle with vingartte.