Avocado salad with shrimp

Ingredients for 2 servings:

• 1 m.-sized avocado(s), ripe
• 200 g shrimp, peeled, cooked, frozen
• 2 medium-sized garlic cloves
• 4 tbsp Thousand Island dressing
• 1 tsp turmeric powder
• 1 pinch of salt
• 1 tbsp fish sauce, light (e.g. kecap ikan “King Lobster”) and/or salt
• 2 tbsp sauce (spring roll sauce ala Sanur Beach, see appendix)
• 2 tbsp lime juice, freshly squeezed
• 20 g avocado pulp
• 6 cookies (coconut cookies)
• 1 lemon(s), cut into wedges
• 2 tsp, str. paste (red pepper paste “Shandong”, see appendix)
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

An exotic salad with a sweet and sour avocado dressing. Recipe from Sanur Beach, Bali, Indonesia.

Thaw the shrimp and place in a bowl. Wash the avocado and halve it lengthwise around the pit. Cut the quarters into thirds lengthwise, peel, cut crosswise into bite-sized pieces, and add all but 20g of each to the shrimp for the dressing. Drizzle the pieces with 1 tablespoon of the lime juice. For the dressing, squeeze the garlic cloves. Mix together all the ingredients, from Thousand Island sauce to fish sauce. Mash the avocado pieces with the spring roll sauce and lime juice and mix into the dressing. Just before serving, add the dressing to the avocado and shrimp mixture and gently fold in. Divide the finished salad among the serving bowls, garnish, serve, and enjoy. Appendix: Springroll sauce ala Sanur Beach see: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html Red pepper paste “Shandong” see: https://www.chefkoch.de/rezepte/3981621610590515/Rote-Peperonipaste-Shandong.html