"When it comes to appetizers, I love to serve them as colorful as possible. After all, the eye eats too, as we say in German! For this appetizer I chose mangoes because they are easily available in Asia and because they are incredibly yellow! To go with this, green is a must! I achieved this with the help of lettuce leaves and herbs. But only mango and lettuce are not enough! I used the beautiful shrimps, which change color to a great red-pink when cooked! And as an accent still some tomato, flowers of basil and dried salad flowers!"
Starter Plate with Prawns, Eggplants and Mango Salsa
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- Recipe Card
Prep time: 15mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 12 raw shrimps with shell
- 2 Mangoes
- 2 juiced Limes
- some green Lettuce leaves
- fresh Basil leaves
- fresh Parsley
- Basil Flowers
- 1 large Eggplant
- Salt
- Pepper
- Rosemary
- Paprika
- Chili
- 2 cloves Garlic
- some Olive Oil
- dried Salad Flowers
Method
Step 1
Cut the eggplant into small cubes and fry well with the chopped garlic in a little oil, season well. Once the eggplant is well cooked, set aside to cool.
Step 2
Peel the mangoes and cut them into small cubes, marinate them with the lime juice.
Step 3
Peel the shrimp and remove the head however keep it! Remove the vein. Fry the shrimps with the heads in oil, season with salt and pepper.
Step 4
Lay out lettuce leaves on plates, mix the mango with the parsley and place on top. Arrange the eggplant next to it, drizzle with a little olive oil. Place dried salad flowers on top.
Step 5
Put three shrimps on each plate and place a shrimp head in between. Place a basil flower on top. Cut the tomato and place it next to it, decorate with basil.