SAYOTE SALAD WITH POMELOS AND PRAWNS

Ingredients:

½ kg prawns, peeled and deveined
1 kg sayote, cut into strips then blanched
1 pc singkamas, cut into strips
1 pc carrot, cut into strips
1 pc red bell pepper, cut into julienne strips
1 pc green bell, cut into julienne strips
12 pcs pomelo segments, peeled and seeded
1 cup orange dressing
Honeyed Patis Dressing
½ cup NESTLÉ Premium Squeeze Orchard Orange
2 tbsp patis
2 tbsp lemon juice
1 sachet 8g MAGGI MAGIC SARAP
1/3 cup honey
1 tbsp orange zest
pinch of black pepper
¼ cup olive oil

Procedure:

1. Cook prawns in boiling water until pink.  Set aside.
2. Prepare Orange Dressing.  Combine the NESTLÉ Premium Squeeze Orchard Orange, patis, lemon juice, MAGGI MAGIC SARAP, honey, orange zest, and black pepper.  Whisk in olive oil gradually to incorporate well into the orange mixture.  Set aside to chill.
3. Combine the vegetables, pomelo, and cooked prawns.  Toss into the prepared dressing.
4. Serve chilled.

Nutritional Content: Calories: 182 Carbohydrates (g): 22

                               Protein (g): 12 Fats (g): 6

Good to Know: 
As with other seafood, prawn is a source of iodine.  Iodine is a mineral that is needed to promote proper metabolism among adults.

Good to Remember:
Deveiling prawn is simple. Just make a shallow incision along the back of the prawn and pull out the dark vein that runs throughout by rinsing under cold water.