Shrimp Salad with Marinated Kohlrabi and Black Quinoa
4 servings
30 minutes
Quinoa is added to this salad by Denis Krupenya, chef of Wine & Crab restaurant, to make it more filling. If you can't find any black groats before the holidays, regular yellow-golden quinoa will do, but adding dark caviar has a special effect: the black grains look like black eggs in the salad thicket. Marinated kohlrabi is also an important decorative element. Thinly sliced and marinated in beetroot juice with spices, it loses its residual bitterness, and the crispy crimson circles resemble Christmas tree balls.
1
Clean the shrimp and fry in vegetable oil for 8-10 minutes until cooked.
- Tiger prawns: 15 pieces
- Salt: to taste
2
Remove from heat, pour sweet chili sauce, and let marinate while preparing the other ingredients.
- Sweet chili sauce: 50 ml
3
Thinly slice the kohlrabi, cut out coin-shaped rounds with a cutter, and marinate in a mixture of vinegar, beet juice, salt, and sugar while preparing everything else.
- Kohlrabi: 60 g
- Salt: to taste
4
Wash the salad leaves, dry them, and tear them into large pieces by hand.
- Romano lettuce: 100 g
5
Boil black quinoa for 15 minutes in salted boiling water until cooked.
- Quinoa: 60 g
- Salt: to taste
6
Mix yogurt with tahini, season with salt, and dress salad leaves with boiled quinoa using this sauce.
- Yoghurt: 120 g
- Tahini: 20 g
- Salt: to taste
7
Throw the pea pods into boiling salted water for 30 seconds, then transfer them to ice water to retain their color.
- Snap peas: 60 g
- Salt: to taste
8
Assemble the salad in a plate. First, place the quinoa leaves, then top with shrimp. Add peas and pickled kohlrabi (remember to dry them).
- Tiger prawns: 15 pieces
- Romano lettuce: 100 g
- Quinoa: 60 g
- Snap peas: 60 g
- Kohlrabi: 60 g
9
Drizzle the salad with olive oil and add a couple of sprigs of chervil.
- Chervil: to taste