Mozzarella-Zucchini antipasti with prawns

Name: Mozzarella-Zucchini antipasti with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Courgettes (about 500 g); 5 TABLESPOONS good olive oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 12-16 (approx. 350 g) peeled, cooked prawns; 1 Organic Lemon; 1 chili pepper; 2 Garlic cloves; 250 g Mozzarella; 1 Beet cress (e.g. Shiso cress)

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Courgettes (about 500 g)
5 TABLESPOONS good olive oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
12-16 (approx. 350 g) peeled, cooked prawns
1 Organic Lemon
1 chili pepper
2 Garlic cloves
250 g Mozzarella
1 Beet cress (e.g. Shiso cress)

Directions

1
Clean and wash the zucchini, halve them crosswise and cut them into thin slices lengthwise. Heat 2 tablespoons of oil in a frying pan. Fry the zucchini for 2-3 minutes on each side. Season with salt and pepper.
2
Wash the prawns, dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the prawns in it over a high heat for about 2 minutes. Season with salt and pepper.
3
Wash the lemon hot, dry and finely grate the peel. Squeeze the lemon. Cut the chilli lengthwise, remove the seeds, wash and cut into rings. Peel garlic and chop finely. Mix lemon juice, salt and 1/2 teaspoon sugar,.
4
Fold down 2 tbsp. oil. Stir in lemon zest, chilli and garlic.
5
Cut the mozzarella into small pieces. Mix with the lukewarm zucchini and prawns into the vinaigrette. Cut the cress from the bed and sprinkle over it. Delicious with baguette.