Resep Fiesta Seafood

Fruity Fried Seafood Salad by Chef Winnie Kusumawardhani




Fiesta Seafood Sticks

Fiesta Shrimp Cutlet or Nugget

Fiesta Shrimp Tofu

Fruit reduction:

200g fresh raspberries

2 shallots – finely diced

1 teaspoon sage – chopped

1 tablespoon mint leaves – chopped

2-3 tablespoons white wine vinegar / cider vinegar

1 tablespoon sugar


125ml fruit reduction

375-400ml salad oil

1 tbsp lemon juice

1-2 tablespoons honey

Salt, pepper

Warm dipping sauce:

50 ml fruit reduction

3 egg yolks

150gr of melted butter

Salt, pepper


50gr fresh raspberries

Mesclun 200g / arugula leaves / any green leaves – trimmed and cleaned

1 pear / apple – a thin slice and diced

30 g almonds – roasted and chopped

10 tomato cherries – cut into 2 pieces



Fry all Fiesta Seafood until golden brown

Drain the oil and set aside


Fruit reduction:

In a sauce pan, put the raspberries, sugar, vinegar, and onion

Simmer with continued stirring until raspberry crumble

Input sage and mint, cook again until the liquid is almost gone

Remove from the heat, transfer to a bowl, and cool it down to room temperature



In a mixing bowl, add fruit reduction, lemon juice, and honey. Whisk with baloon whisk until all well blended

Slowly, pour in oil until dressing thickens salad (dressing consistancy)

Season to taste


Warm dipping sauce:

Prepare double boiled

Input fruit reduction and eggs in bowl, whipped with baloon whisk quickly and without stopping until the egg mixture is fluffy (if you want to stop, lift and keep it away from the heat boiler)

Slowly and regularly, pour the melted butter and whisk continuously until the sauce thickens (only the yolk, white residue not to be included – clarifies butter)

Season to taste

Serve warm



Mix all ingredients in a mixing bowl (except the raspberries)

Season with salt and black pepper, mix well

Pour partly dressing to taste

Serve with a variety of Fiesta Seafood toppings, fresh raspberry fruit, and a small bowl of dipping