Banana Salad with Fried Shrimp
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 piece (s) ginger, fresher
- 1 chilli pepper (s)
- 0.5 ½ lime (s), the juice from it
- 4 tablespoon oil, (peanut oil)
- 1 bunch mint
- 4 spring onion (s)
- 2 tablespoon oil, for frying
- some shrimp (s), or prawns
- 2 ripe banana (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the vinaigrette, peel the ginger and cut into fine cubes. Wash the chilli pepper, cut in half, remove the seeds and the light-colored inner skins and also cut the pulp into as fine cubes as possible.
- Season the lime juice with salt and pepper, add the ginger and some of the diced chilli pepper. Stir in the peanut oil and check the vinaigrette for heat. Since the perception of sharpness is very individual, season the vinaigrette with salt and pepper as required.
- Wash the mint, spin dry, pluck the leaves and chop finely. Clean and wash the spring onions and cut into fine rings.
- Heat the vegetable oil in a pan, season the prawns or prawns on both sides with salt and pepper and sear them for about 1 minute on each side. The shrimp should be slightly glassy on the inside.
- Meanwhile, peel the bananas and cut them into thin slices. Combine the banana slices with the mint, spring onions and the vinaigrette and distribute on four plates. Place the prawns on top and serve immediately.
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