Spicy pineapple and cucumber salad with coconut shrimp

Ingredients for 4 servings:

• 200 g shelled prawns, fresh or frozen
• 1 egg white
• 50 g desiccated coconut
• 3 tbsp oil
• 4 slice(s) pineapple, fresh
• 1 cucumber(s), approx. 20 cm
• ½ onion(s), red
• 1 piece(s) ginger, walnut-sized
• ½ red chili pepper(s) (amount according to spiciness and taste)
• 2 tbsp lime juice or lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Fruity and spicy salad that is equally suitable as a starter or as spoon food on a buffet.

Thaw the frozen shrimp. Rinse, pat dry, and remove the intestines. Remove the peel and core from the pineapple slices. Cut the flesh into thin segments. Wash the cucumber, halve it lengthwise, and remove the seeds. Cut the cucumber flesh into thin slices. Cut the peeled onion into very thin rings. Peel the ginger, finely grate it or press it through a garlic press. Halve the chili pepper lengthwise, remove the seeds, and cut the rest into rings. Mix the pineapple, cucumber slices, onion, ginger, and chili with the lemon juice, season with salt and pepper, and let stand for about half an hour. Beat the egg whites with a fork on a plate. Coat the shrimp first in the egg whites, then in the desiccated coconut, pressing the coconut in slightly. Heat the oil in a pan and fry the shrimp for two to three minutes. Place on kitchen paper to drain the fat. Serve with the salad. Tip: This salad is perfect for finger food if you finely dice all the ingredients. Place the shrimp on top. The shrimp can be replaced with chicken breast strips, which are also coated in coconut flakes before frying.