Summary

Ingredients

• 200 g shrimp (s)

For the marinade:

• 0.5 teaspoon ½ sambal oelek
• 2 tablespoon lemon juice
• 1 pinch salt
• 2 cloves garlic, crushed

Moreover:

• 1 handful rocket, cleaned and drained
• 100 g mushrooms, rosé
• 15 small cherry tomatoes, or 3 tomatoes
• some oil, for frying
• salt

For the vinaigrette:

• 2 tablespoon balsamic vinegar
• 3 tablespoon oil, (mild olive oil or neutral)
• some salt and pepper, freshly ground

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Instructions

1. Clean, wash and pat dry the prawns. Mix all the ingredients for the marinade and soak the prawns for about 2 hours. Turn it every now and then.
2. Mix the balsamic vinegar, oil, salt and pepper to a marinade. Arrange the rocket on plates. Wash and dry tomatoes, halve cherry tomatoes, cut larger tomatoes into bite-sized pieces and spread on top of the rocket. Depending on the size, quarter or eighth of the mushrooms, fry them in a little oil, sprinkle with salt and continue to fry until the liquid has evaporated. Allow to cool slightly. Drain the prawns, fry them in hot oil for 2-3 minutes on each side. Arrange the mushrooms and prawns on the salad and serve with baguette as a small main course for 2 people.
3. Also very suitable as a starter, depending on the following menu for 4 - 6 people.