Summary

Ingredients

• 8 shrimp tails
• 1 clove garlic
• 25 g iner
• 1 red pepper
• 4 tablespoon soybean oil, light
• 4 tablespoon soy sauce, light
• 6 tablespoon lime juice
• 1 tablespoon sugar, brown
• 2 tablespoons oil
• 150 g lamb`s lettuce
• 2 tablespoon walnut oil

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Instructions

1. Peel the shrimp tails but do not remove the tail fin. Cut open lengthways.
2. Peel the ginger and garlic, then finely chop together with the pepper. Clean and wash the lamb`s lettuce. Heat the sesame oil in a saucepan and briefly sauté the ginger, garlic and peppers. Add the sugar and melt while stirring. Extinguish with soy sauce and 3 tablespoons of lime juice. Place the prawns in the roasting pan, pour over the hot marinade (except for 2 tablespoons for the salad dressing) and leave to stand overnight.
3. Spread some oil in a grill pan and let it get hot. Place the marinated prawns in it and fry for approx. 3 - 4 minutes until golden brown, turning several times.
4. Meanwhile, dress the lamb`s lettuce with a dressing made from the remaining marinade, walnut oil, 1 tablespoon of lime juice and salt and pepper. Arrange on plates and place the prawns on top.