Melon salad with shrimp – tempura

Ingredients for 4 servings:

• ½ honeydew melon(s)
• ¼ melon(s) (watermelon)
• ½ melon(s) (Galia melon)
• ½ melon(s) (candaloupe melon)
• 30 g powdered sugar
• 2 tbsp Balsamic vinegar, white
• 1 tsp honey
• 1 tbsp port wine, red
• 1 lime(s), untreated
• 2 stalk(s) spring onion(s)
• 1 vanilla pod(s)
• Salt
• Pepper, from the mill
• 100 g flour
• 100 g cornstarch
• 225 ml water (ice water)
• 16 shrimp(s), ready to cook
• 200 g clarified butter or frying oil
• Salt
• Chili (flakes)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Juice half a lime, finely grate the zest from the other half and juice it as well. Peel each melon and shape it into balls using a baller. Make a marinade from powdered sugar, balsamic vinegar, lime juice and zest, honey, port wine, vanilla pulp, salt, pepper, and a little chili. Marinate the melon balls in it. Trim and wash the spring onions, cut them diagonally into thin rings, and mix them with the melons. For the shrimp tempura, chill the cold water in the freezer for about 20 minutes. Fill a large bowl with ice and add a smaller bowl containing the flour and cornstarch, then chill the flour mixture. Mix the flour and cornstarch well, add the ice-cold water, and stir until you have a sticky batter that is not too thick but not too thin. Season with salt. Dip the shrimp in the tempura batter and then fry them in hot clarified butter until golden brown. Divide the melon salad into glasses and place the shrimp on skewers on top.