Coldwater shrimps, cucumber and Chinese cabbage appetizer

Coldwater shrimps, cucumber and Chinese cabbage appetizer
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Ingredients

For 4 people

Cream

  • 1 Chinese cabbage
  • Salt by taste
  • 1 tbsp of maple syrup
  • 2 tbsp of mayonnaise
  • 1 tsp of lime juice
  • 400 grams of unpeeled coldwater shrimps
  • Ground pepper by taste
  • 1 long cucumber
  • 1 tsp of hot mustard
  • 1 tbsp of double cream
  • 3 sprigs of dill

Coldwater shrimps, cucumber and Chinese cabbage appetizer Directions

  1. Chop upper part of Chinese cabbage to the very fine strips.
    Blanch chopped cabbage in boiling salted water for 2 minutes. Remove to the colander, dry and cool.
    Defrost shrimps, peel and remove heads. Chop to pieces. Combine blanched cabbage and chopped shrimps. Add some chopped dill.
    Combine cream, mayonnaise, mustard, lime juice and maple syrup. Season it with salt and ground pepper by taste. Dress the cabbage-shrimp mix with combined sauce. 
    Slice the cucumber along into the thin ribbons. Roll the ribbons in the rings. Stuff the rings with salad. Prepared appetizers perfectly look placed on the round crackers.
    Serve immediately.
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