Mangosalsa with prawns

Name: Mangosalsa with prawns
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 350 g Spring onions; 1 red chilli pepper; 3 ripe mangos (á approx. 400 g); 12 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 8-9 Tbsp Olive oil; 125 g Schmand; 2 heaped Tbsp Mayonnaise; 12 raw shrimps ready to cook (approx. 20 g each; without head and without shell); 1 Beet Cress

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

350 g Spring onions
1 red chilli pepper
3 ripe mangos (á approx. 400 g)
12 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
8-9 Tbsp Olive oil
125 g Schmand
2 heaped Tbsp Mayonnaise
12 raw shrimps ready to cook (approx. 20 g each; without head and without shell)
1 Beet Cress

Directions

1
Clean and wash spring onions and cut into fine rings. Clean, wash and cut the chilli into rings. Peel mangos, flesh tightly from the stone
2
Mix vinegar, 1/4 tsp salt, 1/4 tsp pepper and sugar. Fold in 6 tablespoons of oil. Mix mangoes, chilli, spring onions and vinaigrette. Mix sour cream and mayonnaise, season with salt and pepper.
3
Wash the prawns, dab dry with kitchen paper. Heat 2-3 tablespoons of oil in a frying pan. Add the prawns and fry them for about 2 minutes, turning them over. Season with salt and pepper.
4
Cut cress from the bed. Fill mango salsa into glasses. Put a blob of sour cream on each. Place one shrimp in each jar and sprinkle with cress.