8 May 2017

Shrimp avocado and mango salad

Starters

All credit for this recipe belongs to my baby brother (funny thing to say, considering he is almost twice my size). He cooked it for my birthday and I stole it, but of course with his consent…

 

 For 4 people

  • 250g (8 oz) of raw shrimps
  • 2 avocados (ripe but firm)
  • 1 mango
  • 2 spring onions
  • 1 lime juice
  • 1 tsp ginger powder
  • 2 tbsp olive oil
  • fleur de sel
  • A few sprigs of chives
  • 1 sweet potato

Drop the raw shrimps in boiling water just long enough to turn them pink.Drain and refresh under cold water. Set aside.

In a bowl, cut the avocados in pieces. Add the lime juice and mix gently. Add the mango cut in small pieces, the chopped spring onions, the ginger powder and a little bit of fleur de sel.

Then add the cooled shrimps cut into slices and olive oil. Mix gently again and refrigerate until serving.

Cut the sweet potato into slices with a knife peeler. Fry them in a pan in hot oil. Then drain on paper towels, add a pinch of fleur de sel and let cool.

Use round cutting shapes to arrange the salad on plates. Place sprigs of chives and sweet potato chips on the top.

 

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