Northern shrimps with crispy vegetables

Ingredients

• 70 g northern shrimps
• 1 stalk celery
• half a small cucumber
• 2 small radishes
• 2 cm fresh ginger root
• 50 g cherry jelly
• 2 tbsp. l. salted gooseberries
• 50 g marinated daikon
• 1 st. l. yuzu juice
• 2 Art. l. olive oil
• sugar, salt, freshly ground black pepper
• green onion for serving

Cooking

Step 1

Peel the ginger, cut into thin strips, cook in boiling water for 3 minutes, put on a sieve, dry.

Step 2

For vegetable salsa, peel and cut into very small cubes celery, radish, cucumber, pickled daikon. Mix, add a little vegetable oil, salt and sugar.

Step 3

Peel the shrimp, put on a film, cover with a second layer of film and lightly beat off. Season with salt and pepper, arrange on plates, drizzle with yuzu juice and olive oil.

Step 4

Lay the vegetable salsa and pickled gooseberries around the edges - they play the role of capers in this dish. Garnish with ginger sticks and cherry jelly, sprinkle with chopped green onions and serve.