大蝦西柚雞尾沙拉 【時尚雜誌邀稿 (二)】 Prawn and Grapefruit Salad 【Recipes for Vogue magazine ( 2 )】

我這道大蝦西柚雞尾沙拉是從 80 年代的經典作「明蝦雞尾杯」改裝過來的。

This prawn and grapefruit cocktail is adapted from the 80s classic " prawn cocktail "

原裝版的明蝦雞尾杯是將蝦或大蝦拌進千島醬 ( 又叫瑪麗玫瑰醬 )去，然後放在填了生菜的玻璃杯內；襯以一片檸檬。有時還伴著一兩塊塗了奶油的小三角麵包片同上。

那麼說這明明是一道沙拉，但為甚麼會叫雞尾杯的呢？

The original prawn cocktail is made up of shrimps or prawns in a Thousand Island Dressing ( it's also called Marie rose sauce ), on top of lettuce in a glass; served with a slice of lemon. Sometimes also with a couple of small pieces of buttered bread as well.

So it is a salad, but why is it called a cocktail?

因為這款 60 - 80 年期間非常受歡迎的「開胃小菜」，既可作一道餐桌上享用的主餐前菜；又可供應為雞尾酒會中的小食之一。

Because this " hors d'oeuvre ", which was very popular during the 60 - 80s, can either be eaten at the dinner table as an appetiser; or served as one of the cocktail party foods.

這麼多年以後，它受歡迎的程度已被很多新起之秀取代了。但人們心內仍不時惦記著。那是因為這沙拉不只入口輕爽清新，而且全都是用健康食材組合而成的。今次我想把它改變一下，變得更時尚活潑。用粉紅西柚片混進大蝦取代原來的檸檬片，以低脂蛋黃醬與無脂優格聯合配調成一道低卡路里版本的醬汁同上。

After so many years, its popularity has been replaced by a lot of other rising stars. But people still remember it in their heart; because this salad not only tastes light and refreshing, it's made with good healthy ingredients too. Here I want to give it a bit of re-vamp and jazzing it up by replacing the lemon with segments of pink grapefruit. Using light mayonnaise and fat free natural yogurt to make up a low-calorie version of sauce to serve it with.

大蝦西柚雞尾沙拉 
( 4 人份 )

材料：

• 熟大蝦 240g ( 用新鮮的海蝦自己烚熟除殼，去腸，洗淨。吃起來較鮮味 )
• 粉紅西柚 1 隻，去皮後小心除去白色內囊，用利刀在每瓣西柚肉中間切開後取出柚片，再每片橫切開二。
• 小生菜 2 棵撕開成小片

雞尾沙拉醬汁料：

• 低脂蛋黃醬 3 湯匙
• 無脂天然優格 6 湯匙
• 半個檸檬的汁
• 番茄醬 3 湯匙
• 李派林喼汁 Lea & Perrins Worcestershire Sauce 2 茶匙
• Tabasco sauce 1 茶匙
• 第戌芥末 Dijon mustard 1/2 茶匙
• 紅椒粉 1 茶匙
• 海鹽和鮮磨黑椒少許

          紅椒粉 1 茶匙作裝飾

Prawn and Grapefruit Salad 

( serves 4 )

Ingredients:

• 240g cooked and peeled king prawns ( freshly cooked, peeled and deveined sea prawns taste much better )
• 1 pink grapefruit, peel thickly with sharp knife, removing as much white pith as possible. Cut down between membranes joining the segments. Be careful not to cut right through, just to the centre of the grapefruit is all that's needed. Cut each segment into two
• 2 baby gem lettuce, torn into bite-size pieces  

For the dressing:

• 3 level tbsp light mayonnaise
• 6 tbsp fat free natural hogurt
• juice of 1/2 lemon
• 3 tbsp tomato ketchup
• 2 tsp Lea & Perrins Worcestershire sauce
• 1 tsp Tobasco sauce
• 1/2 tsp Dijon mustard
• 1 tsp paprika
• Salt and freshly ground black pepper

          1 tsp paprika to garnish 

做法：

1. 把所有雞尾沙拉醬汁料混合一起拌勻，倒進盛醬上桌的小瓶內。
2. 四個玻璃杯內先鋪上一層生菜，然後排進西柚塊和大蝦。吃時淋上醬汁，灑點紅椒粉作裝飾。

Method:

1. Mix all the ingredients of the dressing into a bowl, season and whisk together, then pour into a serving jug to place on the table to serve.
2. Arrange the lettuce in 4 cocktail glasses, then add the grapefruit and prawns. To serve with the dressing over the prawns and grapefruits, and sprinkle with a little paprika.

陽光下晶瑩閃爍的西柚片，伴在可愛的粉紅大蝦旁；令這道雞尾沙拉美得令人食指大動。炎炎夏日，你可以送上這道小吃作開胃前菜，或作輕食快餐；一天中任何時間都可以享用。

The grapefruit slices glisten in the sun, alongside the lovely pink juicy king prawns; making this cocktail salad even more mouth-wateringly beautiful. During the hot summer days, you can have it either served as an appetizer or as a light meal enjoy it any time of the day.