Summary

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

1. 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.
2. 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.
3. 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.
4. This shooter perks up tired guests in a nutshell.