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Recipe Files: Mesclun green salad in raspberry vinaigrette dressing with prawn corn rice pops

(The Philippine Star) - November 13, 2014 - 12:00am

(Yield: Six salads)

Ingredients:

 240 gms mesclun greens

 6 pcs tiger prawns (approximately 100 grams per piece)

 20 gms all-purpose flour

 2 eggs, beaten

100 ml oil for frying

100 gms RiCo Corn rice, boiled and cooled

 Salt and pepper

 

Procedure:

1. Trim and clean the mesclun, drain and chill until ready to use.

2. Shell and devein prawns, season with salt and pepper.

3. Coat prawns with flour.

4. Dip in the beaten eggs.

5. Roll in the boiled, cold corn rice.

6. Fry in hot oil until prawns are cooked.

 

Raspberry Vinaigrette

Ingredients:

 360 gms frozen raspberries, thawed and puréed

 60 ml raspberry vinegar

 180 ml olive oil

 80 ml stock syrup

 Salt and pepper

 

Procedure:

 1. Combine all the ingredients in a jar and mix thoroughly.

 2. Refrigerate until ready to use.

 

CORN RICE CROCANT ROLL

(Yield: 6 desserts)

 

Ingredients:

 3 eggs

 50 gms sugar

 30 gms cake flour

 30 gms cornstarch

 

Procedure:

1. Preheat oven to 325F.

2. Grease, line and flour a 10” x 8” cookie sheet/pan.

3.  With a mixer at medium speed, beat eggs and sugar until eggs are pale in color and thick in consistency.

4. Mix together flour and cornstarch, fold into the beaten eggs.

5. Pour mixture into prepared pan and bake for approximately 10-12 minutes.

6. Roll baked sponge in floured cheesecloth until cold.

 

Buttercream Filling

Ingredients:

225 gms unsalted butter

 80 gms powdered sugar

 1 tsp vanilla essence

 

Procedure:

1.  With a mixer at medium speed, cream butter and sugar until light and fluffy.

2.  Add vanilla.

 

Crocant

Ingredients:

250 gms almond flakes, toasted

150 gms sugar

 50 gms butter

 

Procedure:

1. In a thick-bottomed pot, caramelize sugar.

2. Add the toasted almond flakes and butter.

3. Pour crocant on oiled marble slab, cool and coarsely crush.

 

Popped Corn Rice

Ingredients:

 2 cups RiCo corn rice

 2 1/3 cups water

 

Procedure:

1. Boil water, add corn rice, cook until soft.

2.  Cool boiled rice on a tray.

3.  Fry until popped.

 

To assemble:

1. Unroll the sponge, divide into two equal sizes lengthwise.

2. Fill each leaf with buttercream and crocant.

3. Roll, frost with the remaining buttercream, coat with popped corn rice.

4. Cut into 3” rolls.

5. Serve in plates designed with “chocolate corn.”

BUTTERCREAM FILLING CORN GMS INGREDIENTS POPPED CORN RICE RASPBERRY VINAIGRETTE RICE
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