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Tiger salad with papaya and coriander

Cook time: 0 min.
Servings: 2

Ingredients for Tiger salad with papaya and coriander

Freshly ground pepper
Virgin olive oil for frying
optionalLime juice
a littleCumin seeds
0.25tspCayenne pepper
0.5tspGreen chili finely chopped
0.5tspGinger finely grated
0.5trayRocket salad washed and dried
1Papaya, peeled and diced
2tbspSour cream 18%
2tbspCrème fraiche 38%
2cloveGarlic sliced
2tbspCoriander chopped
2tbspPlain yogurt
3Spring onions cut into thin slices
300gUncooked tiger prawns in shell

Instructions for Tiger salad with papaya and coriander

To prepare the Tiger salad with papaya and coriander recipe, please follow these instructions:

Tiger Rees: Sauté tiger prawns with garlic for 5 minutes, on a very hot pan, added virgin olive oil. Season with salt and freshly ground black pepper. Peel the skull of the tiger prawns. There is a small dark brown intestine in the back which should be removed. With a knife gently cut a millimeter down in the back, from head to tail, and the intestine is scratched out.

Dressing: Mix all the ingredients in a large bowl and add the tiger prawns, papaya, spring onion and rucola salad. Turn around carefully and serve. If necessary, drizzle some lime juice over the salad.

The tiger prawns can be served warmly in the salad, giving a good contrast to the cold papay fruit and creamy dressing.