Lamb's lettuce and prawns with mango dressing and mango tartar

Ingredients for 4 servings:

• 150 g lamb’s lettuce
• 12 cocktail tomatoes
• 1 ball of mozzarella
• 500 g shrimp, duck or chicken
• 1 mango(s), very ripe
• ½ lime(s), juice
• 1 lemon(s), juice
• 50 ml water
• 100 ml olive oil
• 3 tbsp cane sugar
• basil
• 1 spring onion(s)
• 1 avocado(s)
• 1 apple
• 2 tbsp orange juice
• salt and pepper
• 2 garlic cloves
• 1 dash of soy sauce
• 1 dash of Worcestershire sauce
• 1 shot of white wine

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

also possible with duck or chicken instead of shrimp

Place the shrimp or chicken in a bowl with a lid. Add 1 drizzle of olive oil, 1 drizzle of white wine, finely chopped garlic cloves, and a little soy and Worcestershire sauce. Cover and marinate in the refrigerator for at least 2 hours or overnight. If using duck, do not marinate. Peel and dice the mango, and remove the flesh from the pit. Squeeze the pit in your hand over a bowl, reserving the juice for the dressing. Peel and dice the avocado and apple, and place them in a bowl with the diced mango. Drizzle with lemon juice. Mix 1 drizzle of olive oil with the juice of half a lemon and the orange juice. Add 1 tablespoon of cane sugar, shake well, and mix with the mango mixture. Finely slice the spring onion. Dice 2 tomatoes and carefully fold them in. Season with salt and pepper. Refrigerate. Wash the lamb’s lettuce, spin dry, and arrange on a plate. Cut the mozzarella into pieces and arrange on the salad. Halve the remaining tomatoes, sprinkle with dried basil, and arrange on the salad. Combine the mango juice, remaining lemon juice, lime juice, 2 tablespoons of cane sugar, 50 ml olive oil, and 50 ml water in an electric blender and blend thoroughly. Spoon over the salad. Fry the prawns, chicken, or duck until tender, cut into bite-sized pieces, and arrange on the salad. Transfer the mango tartar to the other half of the plate using a serving ring. Garnish with 1-2 prawns.