Shrimp and pea salad

Ingredients for 2 servings:

• 600 g peas, frozen
• 500 g prawns, peeled and cooked
• 1 lemon(s), juice
• 4 tbsp sesame oil, roasted
• 2 garlic cloves
• 1 bunch of coriander leaves, alternatively flat parsley and some ground coriander
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

as a starter for an Asian menu or as a main course for 2 people

Cook the peas in salted water according to the package instructions. Empty into a sieve, rinse with cold water, and drain. I briefly fried the shrimp in a pan with 2 tablespoons of sesame oil; otherwise, they taste too raw for me. Mix the lemon juice with the remaining sesame oil, salt, and pepper. Peel the garlic cloves and press them through a garlic press. Rinse the cilantro or parsley and toss dry. Pick off the leaves, chop them, and stir them into the sauce. (Since I didn’t have any fresh cilantro, I added a little ground coriander to taste.) Toss the peas and shrimp in the sauce and season the salad to taste. Serve with white bread and a glass of Pinot Gris.