Ingredients
- 1 kg red prawns
- 20 g fresh ginger
- a cucumber
- a shallot
- half a mango
- half papaya
- mustard
- lemon balm
- White wine vinegar
- extra virgin olive oil
- pepper
- salt
For the recipe of raw shrimps with tropical sauce, heat 1 tablespoon of oil in a saucepan and let the shallot, cut into thin strips, soften gently for a couple of minutes.
Add the papaya, mango and ginger cut into slices, 1 teaspoon of vinegar, 1 of mustard, 2 tablespoons of water, a pinch of salt; cook for 7-8 minutes, then lower the heat to low and let the excess liquid dry for another 5 minutes.
Clean the prawns, arrange the tails on a plate, seal them with plastic wrap and place them in the freezer for 96 hours. With this heat reduction you can eat raw in complete safety. Let them defrost in the fridge before eating them. Cut into very thin slices
the cucumber, season with oil, salt, pepper and a few leaves of lemon balm. Serve the shrimp with the tropical sauce, cucumbers and a few slices of fresh mango and papaya to taste.
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