Spicy Carrot Salad

Ingredients

• 1 bundle coriander leaves
• red chili peppers
• 2 tbsp sunflower oil
• 250 g cooked shrimp (from the fridge)
• 500 g crisp carrot bundles
• 2 Spring Onions
• 1 large green chili pepper
• 4 tbsp Lemon juice
• Salt
• sugar
• 4 Tbsp sunflower oil
• 8 wooden skewers (12 cm long)

Instructions

1. 1.

   Wash and dry the coriander leaves, shake off excess water, pluck leaflets from 3 or 4 stems (set aside the rest), then finely chop. Finely dice the red chili pepper. Mix both in a bowl with sunflower oil and marinate the shrimp for a few minutes.

2. 2.

   Remove green parts from carrot bundles, peel, and grate coarsely. Trim spring onions, wash, and cut diagonally into thin rings. Slice the large green chili lengthwise, remove seeds, wash, and finely chop. Pick leaflets from remaining coriander leaves.

3. 3.

   Whisk lemon juice with salt and a pinch of sugar; fold in oil. Combine carrot ribbons, spring onion rings, chilies, and coriander leaflets, stirring gently.

4. 4.

   Thread shrimp onto skewers. Arrange the salad into 4 glasses or bowls, placing two shrimp skewers on top of each.