Shrimp with zucchini in sweet chili sauce
1 serving
10 minutes
After taking over the kitchen at the Asian gastropub Roni, Rashidin Bin Abd Rashid and his longtime friend Glen Ballis, the chef of "Nedalniy Vostok", came up with a pan-Asian menu with simple, tasty and understandable food - like, for example, shrimp with zucchini with spicy "Kochudjan" paste.
1
Clean the shrimp, slice the zucchini into six rounds, season with salt and pepper. In a hot pan with some olive oil, first fry the shrimp (half a minute on each side), then the zucchini rounds for half a minute on each side.
- Tiger prawns: 4 pieces
- Zucchini: 70 g
- Olive oil: 2.5 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Leave the fried shrimp and zucchini on a paper towel for a while to absorb the excess olive oil. Then brush with the spicy paste 'Kochudyan' using a culinary brush.
- Gochujang paste: 30 ml
3
First, place the zucchini slices on an oval platter (a culinary tweezers or tongs will help do this neatly), then top with shrimp. Drizzle everything with two tablespoons of mayonnaise (which can be made from scratch) mixed with sweet chili sauce.
- Mayonnaise: 20 g
- Sweet chili sauce: 10 ml
4
Cut the chili pepper into thin strips, and the daikon and cucumber into long shavings using a slicer or mandoline. Add cilantro leaves. Prepare the dressing by mixing orange, lemon, and lime juice (yuzu juice can be used instead).
- Chili pepper: 3 g
- Daikon: 15 g
- Cucumbers: 15 g
- Coriander leaves: 5 g
- Orange juice: 5 ml
- Lemon juice: 5 ml
- Lime juice: 5 ml
5
On zucchini with shrimp, place a salad of daikon, cucumber, chili, and cilantro, drizzle with citrus dressing and soy sauce. Garnish with fried shallot strips, sesame seeds, and drizzle with olive oil.
- Soy sauce: 30 ml
- Shallots: 5 g
- Sesame: 2 g
- Olive oil: 2.5 tablespoons