2.5ml Massel Vegetable Stock Powder diluted in 2 tablespoon hot water
390g cup mayonnaise
40ml white vinegar or lime juice
2 heads romaine lettuce, chopped
4 Roma tomatoes, chopped or sliced
5ml shallots, finely chopped
5ml garlic chives, finely chopped
1 small carrot, grated
40ml sharp cheddar cheese, grated
6 cleaned raw prawns
6 5cm pieces of firm white fish
5ml Massel Chicken Style stock powder
1 egg, slightly beaten
Canola oil for frying
5ml of chopped parsley or cilantro
1.) Prepare SALAD before cooking the seafood.
2.) In salad bowl put lettuce, tomatoes, carrot and cheese. Top with the chives. Set aside.
3.) For dressing: Combine mayonnaise with the dissolved Massel vegetable stock and vinegar or lime. Set aside.
4.) Into a plastic bag put the flour, the breadcrumbs and Massel chicken style stock powder.
5.) Dip prawns and fish pieces in the egg, then in the bag. Shake well.
6.) Deep fry in hot oil until golden brown. Put on absorbent paper towel. Season with a sprinkle of sea salt.
7.) Dress salad with desired amount of dressing and serve up on plates. Divide prawns and fish on each plate and then top with parsley or cilantro and serve alongside the extra dressing.
Gluten free option: Replace plain flour with almond or rice flour. Replace breadcrumbs with ground rice puff cereal.