Ingredients
- 500 g prawn tails
- 200 g soy beans (frozen)
- 200 g young zucchini
- 150 g soy beans in pod (frozen)
- 150 g Basmati rice
- 150 g soncino cleansed
- 30 g fresh ginger
- half cedar
- marjoram
- powdered paprika powder
- radish sprouts
- extra virgin olive oil
- salt
Duration: 1 h
Level: Easy
Dose: 4 people
For the salad recipe with prawn tails, soy and Basmati rice, boil the soy beans, both shelled and in pods, in boiling water for about 1 minute; drain them and cool them under cold water to keep them bright. Peel the ginger and grate it with a grater in large holes. Thinly slice the zucchini and season with a little oil and a pinch of salt; keep them aside. Squeeze the cedar to make the juice; then, with a sharp knife, cut some zest. Shell the prawn tails, remove the dark bowel, then season with 2-3 tablespoons of oil, a pinch of paprika and one of salt, grated ginger, a few leaves of marjoram, the juice and the peel of the cedar and mix well. Boil the rice in boiling salted water, drain it al dente and brown it in a pan with a little oil for 2-3 minutes. Meanwhile, roast the prawn tails with their marinade in a hot pan for a couple of minutes on each side. Spread the rice on the plates and place the prawn tails on top, all the soy beans, soncino, courgettes and sprouts. Season everything with a little oil and a pinch of salt.
