Substances
Shrimp or prawns, 300 g
One inexperienced apple or one and a half cups of melon balls
Celery, 3 sticks from the middle, (the lightest and shortest ones)
Palm hearts, a small can.
Golf sauce, 150 g
Milk cream, 150 g
Lemon juice, one tablespoon
Salt to style
Preparation
– Clear the shrimp or prawns, eradicating the top, legs together with the bark that covers them and the tails, reserve within the fridge.
– In the event that they had been prawns, additionally take away a small darkish vein that’s on the again (that’s the digestive system), within the following method, make a not very deep incision on the again with a pointy knife, discover the darkish vein and pull till it’s eliminated. fully.
– Peel the apple, make slices of about 2 mm. thick and from there take one cm squares. on the facet, sprinkle with just a few drops of lemon (so it does not darken) and reserve within the fridge lined with foil.
– Wash and finely chop the celery sticks.
– Reduce the hearts of palm into slices.
– Season the heavy cream with lemon juice and salt.
– Combine all of the elements and season with the golf sauce and the cream.
– If utilizing melon balls, preserve them within the fridge and add them on the final minute.
– Place the preparation in glasses and chill within the fridge for at the very least two hours earlier than serving.
– Adorn with shrimp and celery leaves.
