Pine Prawn Relish

This refreshing salad is a great mix of textures and flavor—bean sprouts and chestnuts add crunch, coriander leaves give aroma, while red onions and chili add a bit of kick. The addition of pineapple tidbits and the pine-ginger vinaigrette gives the salad just the right amount of sweetness.

Serves 6  Prep Time 35 minutes  Cooking Time 10 minutes  Chilling Time 15 minutes

1/4 kilo medium shrimps, peeled and deveined
2 tablespoons calamansi-flavored liquid seasoning
1 tablespoon sesame oil
1 teaspoon grated ginger
3 cups bean sprouts
1 cup pineapple tidbits
1/2 cup chopped red onion
1/4 cup chopped coriander leaves
1 tablespoon chopped finger chili
1/2 cup chopped water chestnuts

For the pine-ginger vinaigrette
1 tablespoon sesame oil
1/4 cup vinegar
1 8-gram pack Maggi Magic Sarap
1 tablespoon grated ginger
sugar and salt to taste
1 teaspoon mustard
1/4 cup pineapple juice

1  Marinate shrimps in the liquid seasoning, sesame oil, and ginger for at least 10 minutes. Pan-fry prepared shrimps until it turns pink in color. Let cool, then coarsely chop. Set aside.

2  On the same pan, stir-fry bean sprouts for 30 seconds. Set aside.

3  Toss shrimps with prepared bean sprouts, pineapple tidbits, onion, coriander, chili, and water chestnut. Chill for 15 minutes. Serve with the pine-ginger vinaigrette on the side. To make the vinaigrette, whisk together all ingredients.

Photography by David Hanson  │ Styling by Sharlene Tan 

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