Shrimp Tails with Watercress Cucumber Salad

Ingredients

• 8 large giant shrimp (ready to cook, peeled and deveined)
• 2 stalks lemongrass
• Salt
• 1 cucumber
• 2 boxes daikon watercress or garden watercress
• 50 g pickled ginger
• 1 tbsp honey
• 1 untreated lime (juice)
• 4 tbsp grape seed oil
• 200 g Sour Cream
• pepper (ground)
• 1 chili pepper

Instructions

1. 1.

   Wash and pat shrimp dry. Rinse lemongrass stalks and pat dry. Cut lengthwise in half and then quarter. Thread one shrimp onto each lemongrass skewer. Lightly salt and place in a greased bamboo steamer.

2. 2.

   Bring some water to a boil in a wok and steam the shrimp in the bamboo steamer for 5 minutes. Peel cucumber and slice lengthwise into thin rounds. Trim watercress and mix with cucumber slices.