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🥗 Steamed Shrimp on Cucumber and Watercress Salad

373 kcal · 30 min · 4 servings

Ingredients

• 8 large prawns (kitchen-ready)
• 1 stalk lemongrass
• salt
• 1 cucumber
• 2 boxes daikon cress (or garden cress)
• 50 g ginger
• 1 tbsp honey
• limes
• 4 tbsp rapeseed oil
• 200 g whipping cream
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the shrimp under cold water.
2. 2. Pat the shrimp completely dry with a kitchen towel.
3. 3. Cut off the tough, woody ends of the lemongrass.
4. 4. Wash the lemongrass stalks and split them in half lengthwise.
5. 5. Cut the lemongrass halves into small diagonal pieces.
6. 6. Skewer one shrimp onto each piece of lemongrass.
7. 7. Season the shrimp evenly with salt.
8. 8. Lightly grease a bamboo steamer with oil.
9. 9. Place the shrimp skewers into the prepared steamer.
10. 10. Bring the water in the wok under the steamer to a boil.
11. 11. Steam the shrimp for 5 minutes with a lid on.
12. 12. Peel the cucumber completely.
13. 13. Slice the cucumber lengthwise into thin slices.
14. 14. Trim the hard stems from the watercress.
15. 15. Mix the watercress leaves with the cucumber slices in a bowl.
16. 16. Put the ginger, some pickling liquid, honey, lime juice, oil, and sour cream into a blender.
17. 17. Blend the ingredients until smooth.
18. 18. Season the sauce with salt and pepper.
19. 19. Taste the sauce and adjust if needed.
20. 20. Divide the cucumber and watercress mixture among several plates.
21. 21. Place two shrimp skewers on the salad on each plate.
22. 22. Drizzle the finished dishes with the salad sauce.

Nutrition per serving

• kcal: 373
• Protein: 21 g · Fett/Fat: 28 g · Carbs: 9 g