Tiger prawns with green beans and pumpkin flowers
4 servings
25 minutes
Tiger shrimp with green beans and pumpkin flowers is an exquisite dish of Pan-Asian cuisine that combines the freshness of seafood with the crunchy texture of beans. The shrimp, infused with the aroma of white wine and lemon, acquire subtle citrus notes that perfectly complement the light, refreshing taste of the beans. Pumpkin flowers not only decorate the dish but also add delicate sweetness and a hint of vegetal freshness. The dressing made from olive oil, lemon juice, and spices adds a subtle spiciness. This dish is perfect for a light summer dinner or a special gastronomic experience, delighting with its sophistication and richness of flavor nuances.
1
Wash the beans, boil for 4-5 minutes in salted water. Drain the water, place the beans under cold running water, then spread them on kitchen paper to dry. Wash the pumpkin flowers, removing the pistil, and dry.
- Green beans: 400 g
- Salt: to taste
2
Rinse and clean the shrimp. Cut along the back and remove the black vein. Rinse and dry. Prepare a steamer, adding enough water to slightly cover the bottom of the container, add lemon zest and pour in white wine. Place the shrimp in the container, cover with a lid, bring to a boil and cook for 1-2 minutes. Remove the container from the pot and let the shrimp cool.
- Tiger prawns: 16 pieces
- Lemon: 1 piece
- White wine: 100 ml
3
Pour 2 tablespoons of lemon juice and 2 tablespoons of olive oil into a jar with a screw cap, add salt and pepper, and shake well. Arrange beans on plates, add shrimp. Garnish with pumpkin flowers. Drizzle with the resulting sauce and serve.
- Lemon: 1 piece
- Extra virgin olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste