Kohlrabi-Carpaccio with prawns

Name: Kohlrabi-Carpaccio with prawns
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 16 raw shrimps (about 20 g each; without head, in shell); 1 collar Rocket; 2 Kohlrabis (about 300 g each); 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp grated peel of 1/2 untreated orange; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Nut oil (e.g. hazelnut oil); 2 TABLESPOONS Sunflower oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

16 raw shrimps (about 20 g each; without head, in shell)
1 collar Rocket
2 Kohlrabis (about 300 g each)
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp grated peel of 1/2 untreated orange
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Nut oil (e.g. hazelnut oil)
2 TABLESPOONS Sunflower oil

Directions

1
Peel the shrimps, except for the tail fin, and remove the intestines. Wash shrimps and pat dry
2
Clean the salad, wash and shake dry. Peel, wash and thinly slice the kohlrabis. Season vinegar with orange peel, salt, pepper and sugar. Fold in nut oil drop by drop. Arrange the kohlrabi slices on plates. Drizzle half of the vinaigrette over them. Mix the rest of the vinaigrette with the salad
3
Heat 2 tablespoons of sunflower oil in a large frying pan and fry the prawns for about 4 minutes, turning them over. Season with salt and pepper. Arrange salad and prawns on the carpaccio