Ingredients :
- STOCK FOR COOKING SHRIMP
- Shells from peeled shrimp
- 4 cups water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 inch ginger
- 1 chilies or more
- Lime peel
- FOR COCKTAIL SAUCE:
- 500 g cooked medium shrimp chilled
- 1/2 large cucumber diced
- 1 small tomato diced
- 8 spring onions thinly sliced
- Good handful fresh coriander, finely chopped
- 1 chilly thinly sliced
- 600 g jar of Passata
- 2 tablespoons red one vinegar
- FOR SERVING:
- Shredded lettuce
- Celery
Method :
- Combine all the ingredients for the "cooking stock" in a saucepan and bring to the boil. Add the peeled shrimp and cook for 8 - 10 minutes until that have change to a nice "healthy colour" then drop into ice water to stop cooking further.
- In a large bowl combine prawns, cucumber, tomato, spring onion, coriander and Chile. Stir in the Passata and vinegar, squeeze lime juice over the mixture.
- Serve in glasses with shredded lettuce or slices of celery.
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