Bora Bora Salad with Tiger Prawns
4 servings
25 minutes
An old hit of "Kofemania", the recipe (like the name of the salad) was invented by the permanent brand chef of the restaurant chain Vitaly Karsaev a long time ago and has since been copied a thousand times, becoming a "folk" one. If we go back to the origins, this simple recipe contains everything we love - avocado, shrimp, fresh cucumbers and an elementary vinaigrette sauce based on oil and vinegar. And at the same time, a sniper-tested taste that visitors of "Kofemania" have not gotten used to for ten years.
1
Peel the shrimp from the shell, remove the head, leave the tail.
- Tiger prawns: 220 g
2
Cut in half and remove the intestinal vein.
- Tiger prawns: 220 g
3
Season the shrimp with salt and pepper, then grill on a hot grill or grill pan with vegetable oil until cooked. Then, drain excess oil on a paper towel.
- Tiger prawns: 220 g
- Vegetable oil: 20 ml
- Sea salt: to taste
4
Peel the cucumbers, cut them in half, remove the seeds and core, then slice into large pieces.
- Cucumbers: 600 g
5
Cut the avocado in half, remove the pit, and peel it. Cut into pieces the same size as the cucumbers.
- Avocado: 2 pieces
6
Cut the onion into rings.
- Spring onion: 1 bunch
7
Mix all ingredients and dress with olive oil mixed with vinegar and sea salt.
- Olive oil: 40 ml
- Red wine vinegar: 30 ml
- Sea salt: to taste
