Composed Salad
100g cooked prawns
1 teaspoon Mauritian chilli paste
3 tablespoons reduced fat mayonnaise
2 small gem hearts lettuce (about 80g)
200g asparagus, cooked
100g fine beans, cooked
2 fat ripe tomatoes (about 300g)
3 hard cooked quail's eggs
celery salt
Mix together the Mauritian chilli paste and mayonnaise. Add the cooked prawns and mix well.
Line a serving plate with the lettuce and arrange the other ingredients attractively on top. Sprinkle the quail's eggs with a little celery salt and serve.
Nutrition Summary
Calories (kcal) 316.3
Protein (g) 30.1
Carbohydrate (g) 23.4
Fat (g) 11.7
Fibre (g) 10.1
The chilli paste is used as a table condiment in Mauritius. I could have sworn that I have posted the recipe for this Mauritian Chilli Paste before, but I cannot find it in the blog, so here goes.
Mauritian Chilli Paste
250g red chilli peppers, chopped fine
300g onions, chopped fine
35g ginger, grated
2 tablespoons/30g malt vinegar
5 tablespoons/75ml sunflower oil
Blend to a smooth paste the chillies, crushed ginger and the onions. Put in a bowl and mix well with the white vinegar.
Heat a deep saucepan and pour in the oil. When hot add the chilli paste. Mix well, allow to simmer for three to five minutes. Stir all the time to prevent burning and until well blended. The secret is allow all the moisture within the paste to evaporate without overcooking the chilli paste.
Allow to cool and put in clean jars. Store in the rrfrigerator (although I dare any microbe to live in all this chilli!)
Use with all meals. Makes 390 grams.
Nutrition Data per gram
Calories (kcal) 2.2
Carbohydrate (g) 0.1
Protein (g) 0.0
Fat (g) 0.2
Fibre (g) 0.0
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