Ingredient and Portion
Reunion Dinner - Bountiful Goldfish Salad (年年有余)
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This is my 1st attempt creating this Bountiful Goldfish Salad. Nian Nian You Yu (年年有余) symbolizes abundance though the year. The character 余 (Yu) is the homophone of 鱼 (Yu). Hence, fish was used to highlight this Chinese New Year dish.
800g medium Prawns
1 Green apple
1 can of Tuna flakes
3 slices Smoked salmon (fins, mouth)
Few strands of Jelly fish (tail)
2 tbsp Mayonnaise
1 tsp Parsley flakes
2 Raisins (eyes)
1 Dried Cherry (mouth)
Grounded black pepper
Lettuce for decoration
1 Green apple
1 can of Tuna flakes
3 slices Smoked salmon (fins, mouth)
Few strands of Jelly fish (tail)
2 tbsp Mayonnaise
1 tsp Parsley flakes
2 Raisins (eyes)
1 Dried Cherry (mouth)
Grounded black pepper
Lettuce for decoration
Method
Shell & devein prawns. Rinse. Blanch prawns in boiling water. Remove immediately when prawns turn pink & transfer to cold water to top cooking process.
Half the prawns & set aside.
Remove apple skin. Cut into cubes & put in salt water to prevent it from turning brown. Mix tuna with apples, mayo, parsley & pepper.
Begin by moulding the shape of the fish using the tuna mixture. Then, layer the prawns - top side for head, back side for body.
When shape is formed, use mayo to make the “scales” on the body. Finally, cut the 2 slices of Salmon into shape of fins; roll 1 slice to form the mouth. Decorate tail with Jelly Fish & you’ll get your creative dish for the festive mood!
Half the prawns & set aside.
Remove apple skin. Cut into cubes & put in salt water to prevent it from turning brown. Mix tuna with apples, mayo, parsley & pepper.
Begin by moulding the shape of the fish using the tuna mixture. Then, layer the prawns - top side for head, back side for body.
When shape is formed, use mayo to make the “scales” on the body. Finally, cut the 2 slices of Salmon into shape of fins; roll 1 slice to form the mouth. Decorate tail with Jelly Fish & you’ll get your creative dish for the festive mood!
Tips
Do not dispose prawns heads & shells. Keep them; they make tasty stock. Check out my Prawn Bisque Recipe @ http://luxuryhaven.blogspot.com/2009/02/recipe-prawn-bisque.html!
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