Radish carpaccio with prawns

Name: Radish carpaccio with prawns
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 16 raw shrimps (approx. 300 g; with shell, without head; frozen or fresh); 75 g Arugula (rocket); 250 g Radish; 2 small apples; 2-3 TABLESPOONS Lemon juice; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 30 g Parmesan (piece); 2 TABLESPOONS white balsamic vinegar; 1 TEASPOON medium hot mustard

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

16 raw shrimps (approx. 300 g; with shell, without head; frozen or fresh)
75 g Arugula (rocket)
250 g Radish
2 small apples
2-3 TABLESPOONS Lemon juice
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
30 g Parmesan (piece)
2 TABLESPOONS white balsamic vinegar
1 TEASPOON medium hot mustard

Directions

1
Defrost the frozen shrimps. Clean, wash and drain the arugula well. Peel the radish. Wash apples and remove the core with an apple corer. Slice apples and radish into very thin slices.
2
Drizzle apple slices with lemon juice.
3
Peel prawns down to the tail fin. Carve lengthwise on the back and remove the dark gut. Wash shrimps and dab dry. Heat 1 tablespoon of oil in a coated pan. Fry the prawns for 3-4 minutes.
4
Season with salt and pepper.
5
Finely slice or grate the cheese. Mix vinegar, mustard, salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of oil. Arrange the radish and apple slices in flakes on four plates. Arrange rocket salad and prawns on top.
6
Drizzle with marinade and sprinkle with parmesan.