Prawn skewers on mango-tomato salad with buffalo mozzarella

Name: Prawn skewers on mango-tomato salad with buffalo mozzarella
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 10 g fresh ginger tuber; 100 ml Teriyaki sauce; 1 TABLESPOON liquid honey; 1 TABLESPOON Sesame Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.2 kg crevettes crues (environ 20 g chacune sans la tête et la carapace); 2 Mangoes; 300 g cherry tomatoes; 250 g Buffalo mozzarella; 1 red chilli pepper; 1 collar Coriander; 7-10 Tbsp Juice of 1 lime; 6 Metal skewers

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

10 g fresh ginger tuber
100 ml Teriyaki sauce
1 TABLESPOON liquid honey
1 TABLESPOON Sesame Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.2 kg crevettes crues (environ 20 g chacune sans la tête et la carapace)
2 Mangoes
300 g cherry tomatoes
250 g Buffalo mozzarella
1 red chilli pepper
1 collar Coriander
7-10 Tbsp Juice of 1 lime
6 Metal skewers

Directions

1
Peel and grate the ginger. Mix Teriyaki sauce, honey, ginger and sesame oil in a bowl, season with salt and pepper. Wash prawns, remove intestines. Dab the shrimps dry, add them to the marinade, cover them and leave them in the fridge for at least 4 hours, preferably overnight
2
Peel mangos, cut the flesh from the core and dice. Wash and halve the cherry tomatoes. Pluck the mozzarella. Wash and halve chillies, remove seeds, chop pod finely. Wash coriander, shake dry and chop coarsely
3
Mix mango, tomatoes, chilli and mozzarella, season with lime juice, salt and pepper. Fold in chopped coriander. Put the prawns on skewers and grill on the barbecue for about 6 minutes, turning. Serve the mango-tomato salad with buffalo mozzarella with the skewers
4
waiting time approx. 4 hours