Prawn and Fruit Salad
During a Japanese conversation class that I attended recently, I learned a new word, natsubate (夏バテ), which means summer fatigue in English. And when the teacher went around the class asking if we suffer from natsubate, most of my classmates said yes, they feel lethargic, insomnia etc. But my answer made everybody laughed. I said I have all the symptoms except loss of appetite and I might even eat more than before! For my readers who know me personally, now you know why I always have a hard time losing weight. ;-)
Despite my dislike for the heat and humidity that comes with summer, I love the fact that two of my favourite fruits, mango and lychee are in season during this period of time. Apart from eating them fresh, I've used mango to make ice-cream and salad (Recipe below) and I will try to incorporate lychee into my cooking/baking too.
Prawn and Fruit Salad Recipe
15 big prawns
2 kiwis, peel and dice
1 small mango, peel and dice
1 tablespoon cornstarch
Salt and Shaoxing wine
Toasted white sesame
Oil for frying
2 tablespoons plain yogurt
2 tablespoons Japanese Mayonaise
1) Peel and devein prawns. Marinate with salt and Shaoxing wine, set aside.
2) Heat up the oil for deep-frying. Deep fry the prawns until cooked. Remove the prawns using a perforated spoon and drain on paper towels.
3) Stir yogurt and mayonaise in a small bowl until well combined. In a bigger bowl, mix prawns, fruits and the dressing. Sprinkle sesame on top of the salad, serve.