Tonight's meal was full of flavor. We had Shrimp and Avocado Salads, Wonton Wrapped Prawns, and we even had light and crispy Meringues for dessert. This shrimp and avocado salad is worth the effort it takes to fry the wontons.
Shrimp and avocado salad with crispy wontons
adapted from wok by Vicki Liley
1/4 cup grapefruit juice
1/4 cup olive oil
2 t brown sugar
1 T white wine vinegar
1 t peeled and grated fresh ginger
2 T vegetable oil, plus 3 cups for frying
3 cloves garlic, crushed
20 jumbo shrimp
12 wonton wrappers
1/2 avocado, peeled, pitted, and chopped
1 tomato, chopped
1/2 red onion or 1 shallot, chopped
1/4 cup chopped fresh cilantro or parsley
To make the dressing, place grapefruit juice, olive oil, sugar, vinegar, and ginger in a screw-top jar. Shake well to combine and set aside.
To make salad, in a wok over medium-high heat, warm 2 tablespoons oil Add garlic and stir-fry until aromatic, about 1 minutes. Raise heat to high, add shrimp and stir-fry until shrimp change color. Remove. Heat 3 cups oil in wok until it reaches 375 degrees. Working in batches, add wonton wrappers and fry until golden and crisp, about 1 minute. Remove and set aside.
In a bowl, combine avocado, tomato, onion, and parsley/cilantro. Add shrimp and grapefruit dressing and gently stir. Cover and allow to stand for 10 minutes to develop the flavors.
Place one wonton on each plate and top with salad. Add another wonton and layer salad. Top with third wonton and serve immediately.
Meringueadapted from Bills Food by Bill Granger
4 egg whites
a pinch of salt
1 cup sugar
Preheat oven to 250 degrees. Place the egg whiteand salt in a clean, dry bowl and whisk until soft peaks form. Add the sugar 1 tablespoon at a time, whisking until a glossy, stiff mixture forms.
Spoon out 8 meringues onto a baking tray lined with parchment paper and bake for 1 1/4 hours. Remove from the oven and allow to cool.
Top with whipped cream, berries, and sauce.