Exotic Chinese salad with shrimp

Ingredients for 2 servings:

• 300 g shrimp(s) without shell
• ½ iceberg lettuce
• 1 bell pepper(s), red
• 1 beetroot, cooked
• 1 bowl of mung bean sprouts
• 1 papaya
• 4 tbsp peanut oil
• 2 tbsp orange juice
• 1 tsp sugar
• 2 tbsp papaya seeds
• salt and pepper
• Vinegar, optional

Instructions

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

Summery skin dish

Tear the iceberg lettuce into bite-sized pieces and arrange on a platter. Remove the seeds and white membranes from the bell peppers and dice them. Dice the beetroot. Halve the papaya and scoop out the seeds with a spoon. Reserve 2 tablespoons of seeds and dice the papaya. Break the bean sprouts in half so they fit in your mouth. Layer all the ingredients on the platter with the salad. Briefly fry the shrimp in a pan over medium heat in 1 tablespoon of oil until pink. Arrange on the salad platter. To make the sauce without a chopper or blender: Roughly chop or pound the papaya seeds to your liking. Mix with 3 tablespoons of oil, orange juice, sugar, salt, and pepper. To make the sauce with a chopper or blender: Mix together the orange juice, sugar, salt, and pepper. Slowly add 3 tablespoons of oil while the blender is running. Add the papaya seeds and roughly chop. Season to taste. If the orange juice is too sweet, balance it with a few splashes of vinegar. Pour over the salad. It’s enough as a main course in the summer. I could imagine serving it with fluffy naan bread, even though it’s definitely not Chinese.