Papaya-Paprika Soup with Mustard Shrimp

Ingredients

• 400 g papaya flesh
• 1 red bell pepper
• 1 Orange (juice)
• Salt
• Cayenne pepper
• 4 large shrimp, prepped peeled except tail segment
• 2 tbsp black mustard seeds
• 5 tbsp olive oil
• 300 g radish
• 1 tbsp Campari
• 2 tbsp raspberry vinegar
• 2 tsp sugar
• shiso leaves for garnish

Instructions

1. 1.

   Peel the papaya, halve it lengthwise, scoop out the seeds with a spoon and set aside about 1 tbsp; dice the flesh.

2. 2.

   Wash, trim, and finely chop the bell pepper.

3. 3.

   Blend both with orange juice, salt, and pepper. Return the papaya seeds and refrigerate.

4. 4.

   Rinse the shrimp, pat dry, coat in mustard seeds, and fry in 1 tbsp hot oil for about 2 minutes while turning. Season lightly with salt.

5. 5.

   Shave the radish into long strips.

6. 6.

   Whisk Campari, raspberry vinegar, remaining olive oil, sugar, and salt to make a dressing; taste and adjust.

7. 7.

   Toss the radish with the dressing and arrange on four plates. Top with shrimp and garnish with shiso leaves. Serve the soup in small cups alongside.