Cucumber Wasabi Shooter with Ginger Shrimp
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g cucumber (s), peeled, diced, without seeds
- 75 g natural yohurt, not reduced fat
- 75 ml sparkling mineral water
- 1 tablespoon wasabi paste
- 1 tablespoon lemon juice
- 2 pinches cayenne pepper
- salt
- Black pepper
- 12 prawn (s), raw, shell removed except for the tail end
- 1 teaspoon ginger root, fresh, finely chopped or grated
- 0.5 clove ½ (s) garlic, fresh, very finely chopped
- 1 tablespoon olive oil
- 3 tablespoon white wine
Print Recipe
Pin Recipe Instructions
- Process the cucumber, yoghurt, mineral water, wasabi and the lemon juice in a blender to make liquid. Season to taste with cayenne pepper, salt and black pepper and strain through a fine sieve, set aside.
- Remove the intestines from the shrimp and fry them briefly on both sides with the ginger and garlic at a slightly higher temperature, depending on the thickness of the shrimp, season with salt and pepper. Now cover evenly with the wine and let it boil down briefly on a low heat. Meanwhile, turn the prawns once.
- Mix the cucumber wasabi shooter once until foamy and divide into smaller glasses. Serve with 2 prawns, either warm or cold, as an amuse or a small starter. Leave the ginger and garlic in the pan.
- This shooter perks up tired guests in a nutshell.
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