Ingredients
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12 Large Gambas
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1 Pineapple
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Thaï basil leaves
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1 Lime
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6cm peeled and sliced Fresh ginger
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1 Garlic Clove
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4 TBSP Olive oil
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1/4 tsp Espelette chili
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Salt
Overview
This is a beautiful starter with a sweet & sour taste. The only difficulty is to cut the pineapple in thin slices but with a good knife it is fairly easy. The result is fantastic, original and will please everyone. Pineapple is a very healthy fruit (Vit C, boosts energy, eases digestion, etc…). Enjoy!
This dish belongs to the menu
Pineapple carpaccio & grilled gambas, green vegetable and almond cake and grated apple crêpes
Utensils
- 1 Pan
- 1 Large knife
- 1 Thin grater
- Scissors
Menu steps
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1
Done
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Prepare pineappleWith a large knife remove 1 pineapple’s head and skin thoroughly. Remove the heart if you have the tool for this (or you can cut the pineapple in half in its length and remove the heart with the knife). Cut the pineapple in very thin slices, display slices nicely on a dish |
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2
Done
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Prepare dressingIn a small bowl press the juice of ¾ lime, keeping ¼ of the lime cut in 3 slices for decoration. Add ¼ tsp Espelette chili powder, 3cm grated ginger and a pinch of salt, mix well. Pour on the pineapple slices and place the dish in the fridge until serving |
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3
Done
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Prepare gambasIn a pan melt 1 TBSP ghee (or butter) over medium heat, add 1 pressed garlic clove, 12 gambas, the rest of the grated ginger (3cm), a pinch of salt and let cook for 3 minutes |
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4
Done
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To serveDisplay gambas on the carpaccio and cut some thaï basil leaves with the scissors on the gambas. Add a few entire thaï basil leaves for decoration and the 3 mini slices of lime |
