Banana salad with fried shrimp

Ingredients for 4 servings:

• 1 piece(s) ginger, fresh
• 1 chili pepper(s)
• ½ lime(s), the juice
• 4 tbsp oil (peanut oil)
• 1 bunch of mint
• 4 spring onions
• 2 tbsp oil, for frying
• some prawns or prawns
• 2 bananas, ripe
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

For the vinaigrette, peel the ginger and dice as finely as possible. Wash the chili pepper, halve it, remove the seeds and light inner skin, and dice the flesh as finely as possible. Season the lime juice with salt and pepper, add the ginger and some of the diced chili pepper. Stir in the peanut oil and test the vinaigrette for spiciness. Since spiciness varies greatly from person to person, season the vinaigrette with salt and pepper as desired. Wash the mint, spin it dry, pick off the leaves, and finely chop. Trim and wash the spring onions, and cut them into fine rings. Heat vegetable oil in a pan, season the shrimp or prawns with salt and pepper on both sides, and fry for about 1 minute on each side. The shrimp should be slightly translucent on the inside. Meanwhile, peel and thinly slice the bananas. Dress the banana slices with the mint, spring onions, and the vinaigrette and divide them between four plates. Place the shrimp on top and serve immediately.