John Myers
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Cocktail Prawns with Raw Vegetable Salad
The perfect cocktail prawns with raw vegetable salad recipe with a picture and simple step-by-step instructions.
Cocktail shrimp
- 280 g Cocktail prawns (26 pieces) TK
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 1 tbsp Liquid honey
- 1 tbsp Sweet soy sauce
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Raw fruit and vegetables salad:
- 250 g White cabbage
- 1 Carrot approx. 50 g
- 1 tsp Salt
- Sylt salad sauce
Serve:
- 2 Radish
- 2 Stems / tips of Maggi herb
- Baguette
- Thaw the cocktail prawns and fry them in a pan with butter (1 tbsp) and sunflower oil (1 tbsp) for 1 – 2 minutes on both sides. Drizzle with liquid honey (1 tbsp) and sweet soy sauce (1 tbsp). Finally, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Raw fruit and vegetables salad:
- Finely slice the white cabbage, season with salt (1 teaspoon) and knead vigorously with your hands. Peel the carrot with the peeler, grate and mix with the cabbage. Drizzle with Sylt sauce when serving.
Serve:
- Serve a cocktail of prawns with a raw vegetable salad, each garnished with a radish and a stalk of Maggi cabbage, serve with a baguette.
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