Salt, ground white pepper, cane sugar, ground cinnamon by taste
3tbsp of pineapple pulp
1stalk of leek
Coldwater shrimps in pineapple Directions
Split the pineapple along.
Carefully spoon out the pulp from the halves. Do not damage the skin. Keep the pulp for future use.
Mix yoghurt, 3 tbsp of pineapple pulp, 2 tbsp of peeled COLDWATER SHRIMPS, 50 g of pineapple juice, salt, ground white pepper, cane sugar and cinnamon in a blender. That’s will be the dressing.
Cut the pulp of pineapple into dices. Separate the white part of leek and cut finely. Use the green part of the leek for other recipes. Combine in a salad bowl diced pineapple pulp, sliced leek, shrimps. Pour in the dressing, mix.
Roll the aluminum cooking foil into the “rings” with the diameter of nearly 5-7cm. Put the “rings” on the plates, set pineapple “bowls” on them. Put the salad into these “bowls”. Serve.