Avocado Shrimp Cocktail Sanur Beach

Ingredients for 2 servings:

• 200 g shrimp(s), frozen, approx. 14 – 16 cm, peeled
• 1 small Lollo Bianco
• ½ m.-sized avocado(s)
• 80 g honeydew melon(s)
• 30 g carrot(s)
• 2 tbsp Pepper, red, long, mild
• 1 medium-sized garlic clove(s)
• 1 tbsp pepper, red, in threads
• 1 tbsp fish sauce, light
• 2 tsp sweet paprika powder
• 2 tbsp Thousand Island dressing
• 2 tbsp sauce (spring roll sauce ala Sanur Beach), see appendix
• 1 tbsp Pepper, in threads
• 2 pinches of black pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

A refreshing salad with shrimp, fruit, and Thousand Island dressing. Recipe from Bali, Indonesia.

Thaw the shrimp and halve them lengthwise. Remove the gray-brown intestines on the back, leaving the purple artery on the underside. Wash the lettuce and remove the stems. Leave 2 larger lettuce leaves whole for garnishing, and chop the remaining leaves into bite-sized pieces. Wash the avocado, halve it lengthwise around the pit, peel it, and cut into approximately 2 cm pieces. Cut a piece of the honeydew melon lengthwise, remove the seeds, and chop the cut portion into bite-sized pieces. Wash and peel the carrot, and slice it crosswise into short julienne strips. Wash the bell peppers, remove the top ends, cut them open lengthwise, open them up, and remove the seeds. Cut them crosswise into thin strips. For the dressing, press the garlic clove. Mix with the remaining ingredients until smooth. Garnish the serving bowls with the whole leaves. Steam the shrimp in a sieve over boiling water. When they are a soft pink, remove them from the colander and add them to the salad. Reserve two shrimp halves for garnish. Toss the salad with the dressing or serve the dressing separately. Divide among serving bowls, garnish, serve, and enjoy. Attachment: Springroll sauce ala Sanur Beach, see: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html