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Shrimp Cocktail with Kimchi and Avocado
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Knuspr-Küche
Ein exotischer Twist für den Klassiker: Dieser Garnelencocktail kombiniert zarte Garnelen mit der würzigen Schärfe von Kimchi und der Cremigkeit reifer Avocado. Serviert in knusprigen Eistüten oder auf frischer Focaccia, ist dieser Snack der perfekte Hingucker für jede Party oder ein besonderes Abendessen. In nur 15 Minuten zubereitet und voller Umami-Geschmack!
Ingredients
Preparation method
Ingredients overview
- 200 g cooked peeled shrimp
- 2 tbsp Mayonnaise
- 2 tbsp Natural yogurt 10% fat
- 2 tbsp Ketchup
- 2 tbsp Kimchi
- 1 pc ready-to-eat Avocado
- 5 g Microgreens
- 5 g fresh cilantro
- 10 g Caviar
- 8 pcs Ice cream wafers
- 1 pc Lemon
- 1 g ground black pepper
- 1 g Salt
If using large shrimp, cut them into bite-sized pieces. For the sauce, mix mayonnaise, yogurt, ketchup, salt, and pepper in a bowl. Finely chop the kimchi and mix it into the sauce.
Add the shrimp to the sauce. Halve the avocado, remove the pit, peel, and cut into cubes roughly the same size as the shrimp. Drizzle the avocado cubes with a little lemon juice and lightly salt them to prevent browning. If desired, finely chop fresh herbs like cilantro and add them.
Gently mix everything and cover with cling film. Let it chill in the refrigerator for at least one hour (or up to one day). To serve, arrange the mixture in ice cream wafers, lettuce hearts, or on focaccia bruschetta. For a special occasion, garnish with a little caviar and microgreens.
Chef's tip
For a vegetarian option, you can replace the shrimp with firm, diced tofu or chickpeas.
Nutritional values
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