This recipe is a modern and light snack. The secret of its popularity is not only in a beautiful and neat presentation, but also in a rather original taste. A piquant note in this dish is added by a combination of various types of citrus fruits that add sweetness or sourness and give a unique taste and aroma. A sufficiently saturated sauce fills a delicate cucumber with its flavor, and king prawn complements the dish with its representative appearance and, undoubtedly, wonderful taste.
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You will need
- - king prawns, 4-5 pcs;
- - grapefruit, 1 pc;
- - fresh cucumber (medium size), 1 pc
- - pineapple juice, 100 ml;
- For the sauce:
- - orange, 1 pc;
- - lemon, 1 pc;
- - onion (red), 1 pc;
- - apple vinegar, 1 teaspoon;
- - corn starch, 2 g;
- - soy sauce, 2 tablespoons;
- - ground black pepper.
Instruction manual
1
Wash and dry the whole orange and lemon. Squeeze out citrus juice.
2
Cut the onion into small cubes, place in a bowl, mix with squeezed juice and put on fire. Pour vinegar and then soy sauce. Spice up. The mixture should boil. Reduce the fire to a minimum and boil the sauce until the liquid in it is halved. Wipe the warm sauce using gauze or a sieve, put back on fire.
3
In two tablespoons of warm boiling water, grind the starch and pour into the sauce, stir quickly and remove from heat. Cool the finished sauce completely.
4
Let the shrimp unfreeze at room temperature, free from the shell and intestinal vein.
5
Heat the pineapple juice and place the cooked shrimp in it. Boil for 5 minutes over medium heat.
6
Cut into cucumbers 3-4 mm wide.
7
Peel the grapefruit and peel off the white film. Then break into slices.
8
Place a circle of cucumber on a plate and grease it with sauce. Next, put a slice of grapefruit, cover with another circle of cucumber, on which it is also necessary to drip the sauce. Put shrimp at the top and fasten with a skewer for reliability.