Coconut shrimp salad
Instructions
Add the zucchini, cut them julienne, with 2 tablespoons of vinegar, 2 tablespoons oil, salt and pepper.
Cover Zucchini and let them marinate in the refrigerator for at least a couple of hours.
Bring to the boil 20 cl of water.
Add the coconut, turn off the heat, put the lid on and, after a half hour, strain the liquid through a cloth or a colander very dense.
Brown the sliced onion in a pan with 4 tablespoons oil.
Together, in order, the shrimp, curry, coconut milk, filtered salt and pepper.
Cook the prawns lively focus for 5 minutes to get a sauce rather dense and restricted.
Private pumpkin flowers and stem of the pistil, wash them and dry them carefully.
Strizzandole a bit with your hands, remove the zucchini the marinade.
Peel, wash and dry the lattughino.
Boil rice, cool it under running water and drain it with great care.
Season immediately with Zucchini and shrimp warm and their gravy.
Stir, garnish with pumpkin flowers and serve.
Ingredients and dosing for 4 persons
- 4 zucchini novelle
- 120 g of basmati rice
- 6 pumpkin flowers
- 500 g of prawns
- 80 g of dried and grated coconut
- 100 g of lattughino
- 1 onion
- Apple cider vinegar
- 1 teaspoon of curry
- 6 tablespoons of olive oil
- Salt
- Pepper