1.2 kg of medium-sized shrimp
1 tablespoon of salt
3 tablespoons of green onion, finely chopped
1/4 teaspoon of white peppercorns
3 tablespoons of soy sauce (shoyu)
1 large onion (150g), finely chopped
1 1/2 cups of olive oil (360ml)
1 1/2 cups of water (360ml)
1 envelope of flavorless, colorless gelatin (12g)
4 large mangos (2.2 kg)
1 medium-sized radicchio (430g) for garnish
1.2 kg of medium-sized shrimp
1 tablespoon of salt
3 tablespoons of green onion, finely chopped
1/4 teaspoon of white peppercorns
3 tablespoons of soy sauce (shoyu)
1 large onion (150g), finely chopped
1 1/2 cups of olive oil (360ml)
1 1/2 cups of water (360ml)
1 envelope of flavorless, colorless gelatin (12g)
4 large mangos (2.2 kg)
1 medium-sized radicchio (430g) for garnish
Grease the sides of a 25cm diameter mold with oil
Place the shrimp mixture in the center of the serving plate and set aside
Cut the shrimp in half lengthwise and place them in a medium bowl
Combine the salt, green onion, peppercorns, and soy sauce, mixing well
Set aside
In a medium pan over medium heat, cook the onion in olive oil, stirring occasionally, until softened (about 4 minutes)
Add the reserved shrimp mixture and cook, stirring delicately, until the shrimp is pink (approximately 5 minutes)
Remove from heat and set aside
Set aside some shrimp halves for garnish
In a small pan, sprinkle water over gelatin and bring to low heat, stirring constantly, until dissolved
Set aside
Peel two mangos, cut them in half, and remove the pit
Cut the flesh into cubes, add it to the reserved shrimp mixture, and stir carefully
Set aside
Peel the remaining mangos, cut them in half, and remove the pit
Cut the flesh into 0.5cm thick slices
Cut each slice in half lengthwise and then into 2cm wide strips (set aside some mango strips for garnish)
Coat each strip with the dissolved gelatin and place it on the prepared mold, forming a border
As you add the strips, fill any gaps with a little of the reserved shrimp mixture to keep them in place
Finish filling with the remaining mixture
Smooth the surface with a spatula
Garnish the center with reserved mango slices and the edge with reserved shrimp halves
Cover with plastic wrap and refrigerate for about 2 hours
Carefully remove the mold from the refrigerator and garnish the salad with radicchio leaves
Serve immediately
471 calories per serving
