Mango-Cucumbersalad with fried shrimps

For 8 WECK® mold jars à 2.82 fl. Oz (80 ml)

For the salad:

0.44 lb (200 g) cucumber
1 ripe mango 0.55 lb (250 g)
0.55 lb (100 g) red pepper
0.06 lb (30 g) green onions
2 tbsp Aceto Balsamico bianco
1 splash limejuice
  salt, pepper
1 dash sugar
3 tbsp sunfloweroil
1 tbsp finely cut parsley

 

For the shrimps:

8 peeled shrimp tails à 0.05 lb (25 g)
1 tbsp vegetable oil
  salt, pepper
1 tsp finely cur parsley

 

Cooking:

Peel the cucumber, then cut in half lengthwise, scoop out the seeds with a spoon and cut into small cubes.  Now cut the mango lengthwise into 3 pieces, remove the stone and cut the pulp into cubes of about half a centimetre (0.2 inches). Halve the red pepper, remove the stem, centre and seeds and also cut it into small cubes. Wash the green onions and finely cut them.

For the dressing mix up the Aceto Balsamico bianco, limejuice, salt, pepper and sugar in a bowl and stir in the oil and the parsley.

Combine the dressing and the prepared vegetables and divide it between the glasses.

Now halve the shrimps lengthwise and remove the black vein (intestine), if it’s not already removed. Heat oil in a pan and fry the shrimps on both sides until they are lightly crisp. Season the shrimps with salt, pepper and parsley.

Arrange the shrimps on the top of the salad. Serve it with some toasted white bread.  

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