Ingredients -
12 pieces black tiger shrimp, raw
1 cup peri - peri marinade
2 tbsp vegetable oil
2 medium size papaya
1 kg baby shrimp
1 tbsp grain mustard
3 cloves garlic, minced
2 tbsp cilantro, chopped
1 cup mayonnaise
1 cup marinated potato coins
1/2 cup red radish, julienne
1/2 cup cilantro, sprigs
4 tbsp chives, chopped
salt and pepper to taste
Procedure -
Place the deveined shrimps in a bowl and marinate with the peri peri sauce. Marinate for at least 10 minutes. Using the vegetable oil, grill the shrimps until cooked.
Papaya salad: Cut the shrimps in to same size as medium dice papaya. Add the mustard seed, garlic and cilantro. Bind with the mayonnaise and season to taste.
Papaya garnish: Peel the papaya. Cut in half, scoop out the seeds and reserve. Cut medium dice. Set aside.Process the papaya trimmings to a puree, stir in some of the seeds, set aside.
To Finish: Arrange 6 slices of the marinated potatoes in concentric circle as per picture. Place a smaller ring on top of the potatoes, spoon in the papaya mixture, lightly press down.Remove the ring and arrange two of the cooked shrimps on top. Garnish with red radish julienne and coriander leaves. Squeeze 3 equal amounts of the papaya puree around the plate. Garnish with diced papaya.
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