Always slice fresh herbs on a dry chopping board and with a sharp knife. Otherwise, they will lose their fragrance juice on the chopping board.
The red pigmentation from Red Dragon Fruit that gives the red coloration to the mayo sauce.
Prep Time 15mins
Cook Time 10mins
Total Time 25mins
Course Appetizer, Salad, Side Dish
Mayo Salad Sauce
Peel shrimp and marinate with sugar and salt for 30 minutes. After marinating, add egg white and mix. Then add in rice flour and potato flour and mix well. Preheat frying oil to medium heat and deep fry shrimp for 3 minutes.
Cut red dragon fruit into cubes.
Peel tangerine and gently separate the tangerine’s flesh into individual pieces.
Peel 1 pieces of Iceberg lettuce, wash and rinse. Cut the excessive parts of the lettuce to form a round bowl shape.
Make sure the coriander is dry. Gently fold the coriander leaves and slice only the leaves part thinly.
With a mixing bowl, add mayonnaise, lemon juice, salt, and honey. Mix until salt dissolve.
With the same mixing bowl of Mayo Salad Sauce, add fried shrimp, red dragon fruit cubes, tangerine flesh, and a pinch of sliced coriander, use a spoon/spatula and mix them well.
Place iceberg lettuce on a bowl or plate and then transfer Red Mayo Salad Prawn into the lettuce.
If you like it zesty and sourish, squeeze the remaining lemon juice in and serve.