Chilled Shrimp with Pineapple and Papaya Salsa

245

Ingredients:

• Sunflower Oil – 4 tblsp
• Fresh Red Chilli – 1, seeded and chopped
• Garlic – 1 clove, crushed
• Shrimp – 48 to 50
• Fresh Parsley – chopped, to garnish

For Pineapple and Papaya Salsa:

• Papaya – 1, large, halved, seeded, peeled and diced into 1/4 inch pieces
• Small Pineapple – 1, halved, cored, peeled and diced into 1/4 inch pieces
• Scallions – 2, very finely chopped
• Fresh Red Chilli – 1, seeded and finely chopped
• Garlic – 1 clove, very finely chopped
• Lemon Juice – 2 1/2 tsp
• Ground Cumin – 1/2 tsp
• Salt – 1/2 tsp
• Black Pepper to taste

Method:

1. To make the salsa, put the papaya in a large bowl with the pineapple, scallions, chilli, garlic, lemon juice, cumin, salt and pepper. Adjust the lemon juice, cumin, salt and pepper as per taste.
2. Cover and chill until required, ideally at least 2 hours.
3. Heat a wok over a high heat.
4. Add the oil and swirl around, then add the chilli and garlic.
5. Stir fry for 20 seconds.
6. Add the shrimp and stir fry for 2 to 3 minutes, until the shrimp are cooked through, become pink and curl.
7. Tip the shrimp, garlic and any oil left in the wok into a heatproof bowl.
8. Let the shrimp cool and marinate in the chilli oil.
9. When the shrimp are completely cool, cover the bowl and chill for at least 2 hours.
10. When ready to serve, give the salsa a stir and adjust the seasoning.
11. Arrange a mound of salsa on 8 plates.
12. Remove the shrimp from the marinade and divide among plates.
13. Sprinkle with parsley and serve.