Asian salad

Name: Asian salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Carrots; 1 red pepper; 1 Cucumber; 1 collar Spring onions; 1 Head frisée salad; 12 raw shrimps (approx. 20 g each; without head, with shell); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Carrots
1 red pepper
1 Cucumber
1 collar Spring onions
1 Head frisée salad
12 raw shrimps (approx. 20 g each; without head, with shell)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and wash the carrots. Quarter the peppers, clean and wash them. Cucumber and spring onions wash, clean. Cut everything into fine strips. Wash salad and pluck into bite-sized pieces. Peel prawns, except for the tail fin, and remove the intestines.
2
Wash the shrimps and pat them dry. Cut into the front third of the shrimps. Heat 1 tablespoon of oil in a frying pan and fry the prawns on both sides for about 3 minutes. Season with salt and pepper.