John Myers
Contents
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Ingredients
To garnish:
- 30 g Avocado pulp, alternatively papaya
- 40 g Shrimps, peeled, cooked, frozen
- 1 Egg, size M
- 2 tbsp Lime juice, fresh
- 1 tbsp Sugar, fine,, white
- 120 g Sunflower oil
- Chipotle, chili powder
- Salt
- Flowers and leaves
Instructions
- Cap the garlic cloves at both ends, peel them and squeeze them with a garlic press. Cut an approx. 1 cm wide section of the avocado lengthways around the core on a cutting board, peel and chop the pulp. Chop the thawed shrimp into small pieces. Beat the egg and whisk with a pinch of salt. Squeeze 2 limes, taking care not to damage the middle piece.
- Put all ingredients except the oil in a blender jar. Homogenize with a magic wand. Let the oil flow in in a thin stream. Season to taste with chipotle and salt. Pour the sauce on the serving plates and place the fish or vegetables on top. Under no circumstances cook the sauce!
Annotation:
- The avocado makes the sauce creamier. The papaya gives the sauce a delicate reddish tone and a fruity taste.
