Carpaccio of two kinds of carrots with prawns

Name: Carpaccio of two kinds of carrots with prawns
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Baby Leave Mix; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 2 Msp Bourbon vanilla sugar; 6 TABLESPOONS Olive oil; 4 thick primary carrots; 4 thick, yellow carrots; 12 raw shrimps (22-26 g each; without head, in shell); 7-10 Tbsp Pepper; 7-10 Tbsp coarse pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g Baby Leave Mix
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
2 Msp Bourbon vanilla sugar
6 TABLESPOONS Olive oil
4 thick primary carrots
4 thick, yellow carrots
12 raw shrimps (22-26 g each; without head, in shell)
7-10 Tbsp Pepper
7-10 Tbsp coarse pepper

Directions

1
Wash and drain the salad. Season vinegar with salt and vanilla sugar, fold in 4 tablespoons of oil
2
Peel and wash the carrots. Slice thinly lengthwise on the slicing machine. Blanch the carrots in boiling salted water for 1-2 minutes, rinse and drain well or dab dry. Arrange on plates with the salad
3
Peel the shrimps, except for the tail fins, and remove the intestines. Wash shrimps and pat dry. Heat 2 tablespoons of oil in a frying pan, season prawns with salt and pepper and fry. Drizzle carrots and salad with dressing, arrange prawns on top and sprinkle everything with coarse pepper