Shrimps with zucchini in a sweet chili sauce

Shrimps with zucchini in a sweet chili sauce


Pasta kochudyan 30 ml
Zucchini 70 g
Tiger prawns 4 pieces
Cucumbers 15 g
3 g Chili
Daikon 15 g
Sweet chili sauce 10 ml
Mayonnaise 20 ml
Olive oil 2.5 tablespoons
Orange juice 5 ml
Lemon juice 5 ml
Lime juice 5ml
Soy sauce 30 ml
Cilantro (coriander) leaves 5 g
Shallots 5 g
Sesame 2 g
Salt to taste
Ground black pepper to taste


1. Shrimp clear, zucchini cut into six-disc, salt and pepper on all sides. In a hot frying pan with the olive oil to fry shrimp first (half a minute on each side and back), and then zucchini circles – also for half a minute on each side.
2. Fried shrimp and zucchini leave briefly on a paper towel to soak up excess olive oil. And then brush the cooking grease acute paste “Kochudyan.”
3. Put on an oval dish first cup zucchini (culinary tweezers or tongs help to do it gently) from the top – the shrimp. Pour two tablespoons of all of mayonnaise mixed with a sweet chili sauce.
4. Chili cut into thin strips and daikon radish and cucumber – long chips using the slicer or mandolin. Add cilantro leaves. Prepare the filling by mixing the juice of orange, lemon and lime (can be used instead of yuzu juice).
5. zucchini with shrimp salad put daikon, cucumber, chili and cilantro, sprinkle the dish citrus dressing and soy sauce. Garnish with fried chips shallots, sesame seeds and drizzle with olive oil.

Shrimps with zucchini in a sweet chili sauce. Recipe:

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