Potato Cakes with Shrimp Salad
- For the potato cakes
- 500 grams potatoes
- 1 teaspoon cornstarch
- 4 tablespoons scallions
- 1 tablespoon olive oil
- For the salad
- 16 large shrimp (about 20 grams or 3/4 ounce each, ready to cook, peeled)
- 1 garlic
- ½ bunch scallions
- 1 bunch Arugula
- 2 tablespoons olive oil
- freshly ground peppers
- 1 bunch Basil
- 1 Papaya
- 2 tablespoons Almond slivers
For the potato cakes, rinse the potatoes and cook until half-cooked in boiling salted water for 15 to 20 minutes.
For the egg garnish, whisk the eggs, soy sauce and olive oil until just combined. Place the mixture in a small piping bag and pipe 4-5 lines in a spiderweb-like formation on a nonstick skillet. Cook over low heat, then remove. Form 3 more of the "webs" and set aside.
For the salad, peel the garlic and chop finely. Rinse and trim the scallions and cut diagonally into pieces. Peel the shallots and coarsely chop. Rinse and trim the arugula and spin dry.
Drain the potatoes and peel. While still hot, grate the potatoes coarsely into a bowl. Add the starch and chives and with salt. Form the mixture into a roll about 3 cm (approximately 1 inch) in diameter and wrap in plastic wrap, then set aside. Puree all the ingredients for the salad dressing and season to taste.
In a pan heat, 1 tablespoon olive oil and cook the shrimp over medium heat for 2-3 minutes. Season with salt and pepper. Add the garlic and green onion and cook briefly, then pour into in a bowl.
Peel the papaya, halve lengthwise, remove the seeds and cut into 1 cm (approximately 1/2 inch) cubes. Mix the almonds, arugula, and some chopped basil leaves with half of the dressing.
Mix the shrimp with spring onions into the salad. Cut the potato roll into 2 cm (approximately 1 inch) thick slices and cook until golden brown on both sides in 1 tablespoon olive oil. Arrange the potato cakes with the shrimp salad on plates, drizzle with the remaining dressing and serve garnished with one egg web.