Watercress and Jumbo Shrimp Salad
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 fresh, colossal shrimp
- 2 stalks Lemongrass
- kosher salt
- 1 large Cucumber (peeled)
- 1 bunch Watercress
- Dressing
- 0.333 cup Pickled ginger (divided)
- 1 Tbsp honey
- 1 Lime (juiced)
- 4 Tbsps grapeseed oil
- 1 cup Sour cream
- salt
- peppers
- 1 chili pepper
Preparation
Kitchen utensils
1 deep bowl, 1 Hand mixer, 2 Bowls, 1 Small knife, 1 Wooden spoon, 1 Fine-mesh sieve, 1 quadratische Baking dish (20x20 cm), 1 Parchment paper, 1 Rubber spatula, 1 Wooden skewer, 1 Wire rack, 1 Large knife, 1 Tea strainer
Preparation steps
1.
Wash, devein and peel the shrimp, leaving tails intact. Wash and trim the lemon grass, cut into quarters. Put a shrimp on each lemon grass skewer. Salt lightly and place in an oiled bamboo steamer. Add water to the wok, place bamboo steamer in the wok and bring water to a boil. Steam for 5 minutes. Set aside.
2.
Cut the cucumber lengthwise into thin slices. Roughly chop the watercress. Place the watercress and cucumber slices in a bowl and toss to mix.
3.
Dressing:
4.
In a mixing bowl add 1/2 of the pickled ginger, honey, lime juice, oil and sour cream. Mix together with a hand blender. Season with salt and pepper.
5.
Cut the chili pepper in half lengthwise, remove seeds, wash and cut into fine strips.
6.
To serve - arrange cucumber and watercress artfully on individual plates. Place two shrimp skewers on each plate. Garnish with remaining pickled ginger and chili pepper strips. Drizzle dressing over salad.
