Marinated Papaya and Mango Salad with Shrimp Skewer

Rinse the spring onions in cold water, dab dry, cut away the root end and chop together with the beautiful green. Steam briefly in olive oil (1) until soft. Put into a suitable bowl.

Remove the peel from the ginger and grate finely. Remove the skin from the garlic and chop. Cut the chili pepper in half lengthwise, remove the seeds and cut into very fine strips. Chop the coriander finely. Add everything to the spring onions form. Add olive oil (2), the two vinegars, lime juice (1), salt and pepper and stir the ingredients together.

Peel the papaya, cut in half, remove the seeds and cut into slices. Peel the mango, cut the flesh from the stone, then thinly slice. Arrange the fruit on plates in a star shape. Drizzle half of the sauce over the top.

Rinse the arugula salad and drain well. Rinse the water chestnuts well.

Rinse the shrimps briefly after they have cooled down and drain them on kitchen roll, if necessary remove the black thread from the intestines. Put two shrimps on a wooden skewer. Sprinkle the shrimps with lime juice (2) and season with salt and pepper.

Immediately before serving, roast the skewers in hot olive oil (3) for about 3 minutes. Add the water chestnuts and fry briefly. Arrange both in the middle of the prepared plates and garnish with rocket salad. Drizzle with the remaining sauce. Serve the leaf salad on the spot.

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