Exotic king prawn salad

Ingredients for 2 servings:

• 150 g edamame
• 2 m.-sized carrot(s), peeled, grated
• 12 king prawns, deveined, without head and with shell
• 1 clove(s) garlic
• 2 spring onions, with green
• 1 tbsp ginger oil
• 2 tbsp vegetable oil
• 1 tbsp lime juice
• 1 tsp agave syrup
• 1 pinch of allspice
• 1 tsp. Pul Biber
• 1 pinch of cumin
• 1 pinch of coriander
• 1 tbsp coriander greens, chopped
• 1 tbsp parsley, chopped
• 1 tsp sweet soy sauce (Ketjap Manis)
• 400 ml miso or vegetable stock
• 1 tbsp tomatoes, pureed, or diced tomatoes from peeled tomatoes
• 1 handful of okra
• 1 tbsp vinegar
• 1 pinch of salt and pepper, more to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

With edamame, carrots and okra

Cook the edamame in the miso broth for 10 minutes, then add the grated carrots for another minute after 9 minutes. Drain everything, reserving the broth. Add a clove of garlic to the broth and cook the king prawns for 2 minutes, then drain. Reserve some of the broth for the marinade. Add the trimmed spring onions to the warm prawns. Pour over the lemon juice. Mix the oils, spices, about 1 tbsp of the broth, ketjap manis, diced tomatoes, and agave syrup to make a marinade, then briefly toss the prawn, onion, and lemon mixture with the edamame and carrot mixture. Once everything has cooled, add the chopped herbs, mix again, and season with pepper, salt, and perhaps a little more lemon juice or agave syrup, depending on your taste. Reserve some of the marinade for the pods. While the salad marinates, wash the okra and trim off the tops and bottoms. Boil the cleaned okra in a little water with 1 tablespoon of vinegar and a pinch of salt for 10 minutes. Then cut into strips lengthwise. Pour some of the marinade over the okra and serve with the salad.