Cajun prawns with basil foam
very easy
45 mins
45 mins
Ingredients
- 6 raw shrimps (approx. 20 g each; without head, with shell)
- 1 TEASPOON ground cilantro
- 7-10 Tbsp ½ Tsp chili flakes
- 5 TABLESPOONS Olive oil
- 2 small snack cucumbers
- 7-10 Tbsp salt, pepper
- 1 Garlic clove
- 1 bunch/pot of basil
- 2 TABLESPOONS mayonnaise
- 1 collar Arugula
- 50 g Babyleaf salad
- 7-10 Tbsp demerara sugar
- 4 TABLESPOONS Lime juice
Directions
- 1
Peel prawns down to the tail fins. Make a longitudinal incision in the back and remove any dark intestine with a sharp knife. Rinse shrimps cold and dab dry. For the marinade, mix coriander, chilli and 1 tbsp. oil.
- 2
Mix with the prawns. Cover and chill for at least 30 minutes. Wash the cucumbers and slice lengthwise into fine slices. Mix with 1⁄2 tsp. salt. Leave to stand for about 10 minutes.
- 3
Peel the garlic for the foam. Wash the basil and shake dry. Chop both finely. Puree with mayonnaise and about 4 tbsp. water with a hand blender until foamy. Wash rocket and salad, spin dry.
- 4
Mix 2 tablespoons lime juice with 1 pinch of sugar. Fold in 2 tablespoons of oil. Season vinaigrette and basil foam with salt and pepper.
- 5
Heat 2 tablespoons of oil in a frying pan. Fry the prawns in it over a high heat, turning them over for 3-4 minutes. Reduce heat. Sprinkle with 1 tsp. sugar and caramelise lightly. Deglaze with 2 tbsp lime juice.
- 6
Cover and leave to stand for approx. 5 minutes. Season with salt and pepper. Dab cucumbers dry, mix rocket and salad with the vinaigrette. Serve with cucumbers, prawns and basil foam.
Nutrition Facts
400 kcal
3 g
36 g
13 g
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