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| Prawn and papaya salad with lime dressing. Yummy! |
Every time I get invited for a meal at H. and Miro's house I just know that the food will be delicious and that it will probably include ingredients that I cannot quite identify, so I usually learn something new as well.
I have to confess that I am a mediocre cook so I'm always in awe of people who can conjure up magnificent meals. When I saw the theme for this week's Sunday Post over at Jake's blog I knew I needed help and the first friend who came to mind was Miro. And he kindly agreed to share a recipe with me and my blog.
If you happen to visit the Albufeira area of the Algarve, Portugal, you can taste some of his other dishes at Restaurante Jompra. He's a chef there.
Meanwhile, here is a recipe in English and Portuguese:
Prawn and
papaya salad, with lime dressing (starter - serves 8)
Ingredients:
750 g prawns
18/20 in their shell but headless
2 large
papayas, diced
1 small
red onion, julienned
2 celery
stalks, thinly sliced
2
tablespoons fresh mint roughly shredded
For the dressing:
125ml
extra virgin olive oil
60 ml lime juice
Lime zest, q.b.
2 teaspoons
grated fresh ginger
1
teaspoon sugar
Salt,
q.b.
Black
pepper, freshly ground, q.b.
Preparation:
Remove
the shells from the prawns and de-vein. Boil in salted water for 2 minutes over
low heat and leave to cool in the water, before draining.
Whisk together
the ingredients for the dressing and
season with salt and pepper.
In a bowl,
gently blend all the salad ingredients and the dressing.
Serve
this salad at room temperature.
You can
garnish with a sprig of fresh mint.
To serve as shown in the picture, put individual servings of the salad
inside a molding ring, press very gently and then remove the molding ring
carefully.
Try it! You won't be disappointed.
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| Salada de gambas e papaia, com molho de lima. Uma delícia! |
Salada de gambas e papaia, com molho de lima (entrada, para 8 pessoas)
Ingredientes:
750 g camarão 18/20 com a casca, sem cabeça
2 papaias grandes cortadas em cubos
1 cebola vermelha pequena, em juliana
2 talos de rama de aipo cortado em rodelas finas
2 colheres sopa de hortelã fresca esfarrapada
Molho:
125 ml azeite virgem extra
60 ml sumo de lima
raspa de lima q.b.
2 colheres chá gengibre, fresco raspado
1 colheres chá açucar
sal q.b.
pimenta preta do moinho q.b.
Preparação:
Descasque o camarão e retire a tripa. Coza em água com sal
durante 2 minutos em lume brando e deixar arrefecer na água.
Misture os ingredientes para o molho com uma vara de arames
e tempere com sal e pimenta.
Numa tigela envolva cuidadosamente os ingredientes para a
salada com o molho.
Sirva a salada à temperatura ambiente.
Pode guarnecer com um raminho de hortelã fresca.
Para empratar como na fotografia, utilize um aro de cozinha, colocando os
ingredientes dentro, pressione um pouco e retire o aro com cuidado.
Experimente!
