Tiger shrimps salad



  • 120 gr of tiger shrimps
  • 30 gr of vegetable marrows
  • 20 gr of cucumbers
  • 20 gr of garden radish
  • 10 gr of spinach
  • 15 ml of the Extra olive oil
  • 20 ml of vegetable oil
  • 1 gr of thyme/rosemary
  • 2 gr of garlic
  • 1 gr of garden cress
  • 5 ml of Micukan vinegar
  • 20 ml of sweet Chile sauce
  • 5 gr of sea salt
  • 260 gr of green onions
  • 20 gr of vegetable oil
  • 260 gr of ice
  • 50 gr of plums
  • 50 gr of sugar

Preparing ingredients:

Remove armor from shrimps and put away an intestinal vein. Do a cut along the back.

Slice cucumbers, the garden radish and a young vegetable marrow (peeled). Wash and and dry young spinach leaves.

Onions sauce: Puree green onions. Then we fill in with the oil that is warmed up at 90 degrees. Then cool the mix, leave it for some time and sieve. Remove stones from plums, cut into two parts. Add salt, sugar, red wine vinegar. Cool everything and blend.

Mix the plum puree, onions oil and juice of a lemon. Adjust taste.

Fry shrimps on vegetable oil adding garlic and thyme. Add leaves of spinach to fried shrimps and season everything with onions sauce.

Season the cut vegetables with olive oil and Micukan vinegar.

Serving: Lay out shrimps on a plate and vegetables – on it. Decorate with a garden cress.

The dish is ready. Bon appetit!

Recipe: Uilliam Lamberti, Georgy Troyan.



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