Ingredients for 4 people:
For the bell pepper sauce:
2 large red peppers
1 walnut-sized piece of ginger
1 onion
1 tablespoon olive oil
1 tsp. brown sugar
approx. 350 ml vegetable stock (instant)
salt, pepper
Also:
20 king prawns (raw, peeled)
1 bunch basil
80 ml whipped cream
2 egg whites (M)
salt, pepper
1 small clove of garlic
4 zucchini flowers
4 tablespoons olive oil
Preparation:
1. Quarter, clean, rinse and finely dice peppers. Peel ginger and also dice. Peel and finely chop onion. Heat olive oil in a saucepan. Sauté onion, bell pepper and ginger. Sprinkle sugar over and caramelize briefly. Pour in broth. Cover and steam the peppers until soft. Season with salt and pepper. Puree everything and if desired pass through a sieve. Keep sauce warm.
2. Rinse shrimp and pat dry. Coarsely chop 8-10 shrimp. Roughly chop basil leaves (remove a few leaves for garnish). Finely puree shrimp, basil, cream, and egg whites in a blender. Peel garlic and add. Season with salt and pepper. Carefully rinse the zucchini blossoms and pat dry. Carefully open the flowers open and fill with the shrimp farce. Close blossoms.
3. Heat olive oil in a large non-stick frying pan and fry the zucchini flowers for 10-12 minutes. Add the remaining prawns to the pan 4-5 minutes before the end and fry as well. Season with salt and pepper. Serve with paprika sauce and basil leaves sprinkled on top.
Preparation time approx. 50 minutes
Per serving approx.:
Calories: 332
Joule: 1387
Protein: 25,8 g
Fat: 21 g
Carbohydrates: 10 g
(FoodCentrale by ddp images)
