English (UK)
English (UK)
Gamba and a fresh salad
Flavoured with Hela Wasabis sauce.
for 4 persons
Ingredients
60 ml of Hela Wasabi Sauce
4 slices of brioche bread
200 g shrimp (shucked, cleaned)
2 carrots
50 g of frisée lettuce
50 g red onion
1 clove of garlic
1 tsp lemon juice
½ tsp paprika powder
borage cress for garnish
Preparation
Make the garlic marinade: grate or squeeze the clove of garlic and mix with lemon juice, paprika powder and olive oil.
Marinate the shrimp in the garlic marinade for 10 minutes.
Peel the carrots with a peeler and then cut them into fine julienne strips.
Peel the frisée lettuce and cut it into large pieces. Also cut the red lettuce into strips.
Heat a pan and fry the shrimp over high heat until they are cooked and lightly crispy.
Short-fry the slices of brioche bread in a dry pan or oven until they are golden brown.
Cover each slice of brioche with frisée lettuce, red onion and carrot. Place the warm gambas on top.
