Chilean Prawn Salad - Pilar Hernández's Chilean Kitchen
This month at BRBC we're cooking healthy recipes with Chilean fish and seafood, and I was lucky enough to find frozen shrimp at Costco. They're not as good as fresh; they have quite a bit of water, so I recommend letting them drain for a couple of hours before using them.
Ingredients · Servings 4
- 2 cups of cooked hominy or quinoa
- 1 cup of prawns
- 1 cup of cooked chickpeas, I used canned and rinsed chickpeas
- 1 small carrot, sliced
- 5 chopped radishes
- 4 tablespoons of chopped parsley
- oil, merquén, salt, pepper, arrope (you can also use honey), lemon juice
Method · PT-497396H58M49S
- In a small skillet over medium heat, heat 1 tablespoon of oil and 1 teaspoon of merquén. Add the cooked and drained chickpeas. Cook, stirring occasionally, for 5-8 minutes until golden brown. Add salt and stir.
- To make the dressing, place a finger's width of olive oil, a finger's width of lemon juice, 1 teaspoon of syrup, salt, and pepper in a jar. Close the jar and shake well for 20 seconds. Taste and adjust the seasoning.
- In a bowl, mix the hominy with the carrot, radishes, and parsley. Season with the dressing and add the prawns and chickpeas just before serving.
I wanted to make this salad using as many Chilean products as possible, so I looked in my pantry and found the olive oil with rica-rica and the arrope that I brought from Northern Chile, and of course the merquén and mote are always on hand.
The salad was delicious, I recommend it.
Description
A refreshing and pretty salad.
