Summary

Ingredients

• 240 g polenta (instant polenta)
• 400 ml coconut milk
• 1 teaspoon lime zest, grated
• 1 teaspoon pepper, red, crushed
• 16 shrimp (s), pre-cooked
• 0.5 ½ Galia melon
• 0.5 ½ Charentais melon
• 60 g coriander reens
• 60 g almond (s), blanched
• 130 ml olive oil, mild
• 1 splash lime juice
• 2 tablespoon coconut oil
• 2 tablespoon peanut oil
• Chilli flakes
• Sea salt, coarse
• Split 1 lime (s) for decoration
• Coconut chips and chilli flakes for decoration

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Instructions

1. Heat the coconut milk with 400 ml of water to the boiling point. Remove from the stove and sprinkle in the polenta, stirring constantly. Then stir in the lime zest and red pepper. Pour the polenta onto a large plate or board and spread about 2 cm thick. Put something into the fridge.
2. Peel, halve and core the melons. Finely slice on a mandolin or cut into very thin slices with a knife.
3. Wash the coriander and pat dry. Chop coarsely and place in the chopper. Chop the almonds and add them as well. Puree both so that pieces can still be seen. Now add the olive oil and a splash of lime juice and mix again. Season with salt and set aside.
4. Cut the polenta into 8 triangles. Heat the coconut oil in a grill pan and fry the polenta on both sides until crispy.
5. Heat the peanut oil in a pan. Fry the prawns briefly. Season with chilli flakes and coarse sea salt.
6. To serve, place the two-colored melon slices alternately in a semicircle on a plate. Place 2 polenta corners diagonally on top of each other. Spread 4 prawns on each plate. Drizzle with the coriander pesto and finally garnish with lime wedges, chilli flakes and coconut chips.