object(WP_Post)#4227 (24) { ["ID"]=> int(45629) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-12-11 17:08:00" ["post_date_gmt"]=> string(19) "2017-12-11 16:08:00" ["post_content"]=> string(194) "For a highly coloured presentation, we suggest you this recipe of organic prawns rice, mango and avocado, sweet and sour sauce. For more originality, you can place 3 or 4 prawns on mini skewers." ["post_title"]=> string(40) "Sweet and sour prawns, mango and avocado" ["post_excerpt"]=> string(194) "For a highly coloured presentation, we suggest you this recipe of organic prawns rice, mango and avocado, sweet and sour sauce. For more originality, you can place 3 or 4 prawns on mini skewers." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "sweet-and-sour-prawns-mango-and-avocado" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 12:33:17" ["post_modified_gmt"]=> string(19) "2019-04-26 10:33:17" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(77) "http://www.escal-seafood.de/recipe/crevettes-a-laigre-douce-mangue-et-avocat/" ["menu_order"]=> int(480) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Prawns and pineapple carpaccio

Prawns and pineapple carpaccio

As a main dish or as an aperitif, discover this recipe full of freshness: a carpaccio composed with prawns, pineapple and a kiwi-lime vinaigrette!

Cooking Instructions: kalt genießen
Ready in 30 minutes
Difficulty
Medium

Ingredients

For 4 persons:

250g of cooked King Size prawns from Ecuador

2 Pineapples

2 kiwis

3 tablespoon of olive oil

2 limes

1 bunch of basil

Salt, pepper

 

Cooking Instructions:

1. Thaw the prawns the day before or 1hour in water.

2. Peel the pineapples, remove the heart of the fruit and cut into thin slices.

3. Peel and cut into slices a kiwi. Peel and mix the second kiwi, then mix with olive oil and the juice of two limes.

4. Dress on a plate some pineapples’ slices laying down as a carpaccio, then on top the shrimps cut in two.

5. Season with the vinaigrette and decorate with the kiwi and the basil.