Quenelle bun salad
with shrimp and mango

PREPARATION

• Refrigerate the quenelles buns for 6 hours so they can be sliced with a knife. Alternatively, poach the quenelles in simmering water for 5 minutes.
• Coarsely chop the lettuce hearts and mint, then toss together in a salad bowl or on the plates.
• Peel and slice the mango, then peel and slice the red onion. Add the mango and onion to the salad.
• Heat the olive oil in a frying pan and sear the shrimp on both sides over a high heat for 2-3 minutes, turning them over several times.
• Deglaze the pan with the lime juice, then mix with the oil and vinegar and season with salt and pepper to make the dressing.
• Cut the quenelles buns into slices. In a frying pan over a high heat, cook the slices for 4 minutes on each side, turning occasionally.
• Top the salad with the shrimp and quenelles buns and serve immediately.