1.2 kg of medium-sized shrimp, cleaned
1 tablespoon of salt
3 tablespoons of finely chopped scallion green
1/4 teaspoon of white peppercorn
3 tablespoons of soy sauce (shoyu)
1 large onion (150 g) diced
1 1/2 cups of olive oil (360 ml)
1 1/2 cups of water (360 ml)
1 envelope of flavorless, colorless gelatin (12 g)
4 large mangoes (2.2 kg)
1 medium-sized red cabbage (430 g) for decoration
1.2 kg of medium-sized shrimp, cleaned
1 tablespoon of salt
3 tablespoons of finely chopped scallion green
1/4 teaspoon of white peppercorn
3 tablespoons of soy sauce (shoyu)
1 large onion (150 g) diced
1 1/2 cups of olive oil (360 ml)
1 1/2 cups of water (360 ml)
1 envelope of flavorless, colorless gelatin (12 g)
4 large mangoes (2.2 kg)
1 medium-sized red cabbage (430 g) for decoration
Grease the sides of a 25 cm diameter mold with oil
Place in the center of the serving plate and reserve
Cut the shrimp in half horizontally and place in a medium bowl
Combine salt, scallion green, peppercorn, and soy sauce; mix well. Reserve
In a medium pan over medium heat, sauté the onion in olive oil, stirring occasionally, until caramelized (approximately 4 minutes)
Add the reserved shrimp mixture and stir delicately to cook the shrimp until pink (about 5 minutes)
Remove from heat and reserve
Set aside some shrimp halves for decoration
In a small pan, mix the water with the gelatin; bring to low heat, stirring constantly, until the gelatin dissolves. Reserve
Peel two mangoes, cut in half lengthwise, and remove the pit
Dice the pulp into cubes and add to the reserved shrimp mixture; stir carefully. Reserve
Peel the remaining mangoes, cut in half lengthwise, and remove the pit
Dice into 0.5 cm thick slices; cut each slice in half lengthwise and then into 2 cm wide strips (set aside some mango strips for decoration)
Dip each strip in the reserved gelatin mixture and place on the prepared mold, forming a border
As you add more layers, fill with a little of the reserved shrimp mixture to keep the strips in place; finish filling with the remaining mixture
Smooth out the surface with a spatula
Decorate the center with reserved mango slices and the edge with reserved shrimp halves
Cover with plastic wrap and refrigerate for about 2 hours
Wash the red cabbage, separate the leaves, wash, and drain. Reserve
Carefully remove the mold's sides from the salad and lift it out
Around the perimeter, distribute the red cabbage leaves
Serving soon.
