320 g of ripe but firm mango, cut into cubes
320 g of ripe but firm papaya, cut into cubes
100 ml of freshly squeezed lime juice
1 1/2 tablespoons of fish sauce (nam pla)
12 coarsely chopped parsley leaves
12 coarsely chopped cilantro leaves
8 medium-sized shrimp, peeled and deveined (passed through boiling water)
4 tablespoons of salmon roe
Optional garnishes: dandelion greens, chervil, and trefoil; flowers: love-in-a-mist, capuchina, marguerites, and miniature roses
320 g of ripe but firm mango, cut into cubes
320 g of ripe but firm papaya, cut into cubes
100 ml of freshly squeezed lime juice
1 1/2 tablespoons of fish sauce (nam pla)
12 coarsely chopped parsley leaves
12 coarsely chopped cilantro leaves
8 medium-sized shrimp, peeled and deveined (passed through boiling water)
4 tablespoons of salmon roe
Optional garnishes: dandelion greens, chervil, and trefoil; flowers: love-in-a-mist, capuchina, marguerites, and miniature roses
Place the cut fruits in a bowl, season with lime juice and fish sauce (1)
The lime should enhance the sweetness of the fruits and the fish sauce should be subtle on the palate
Taste and adjust as needed (2)
Combine with parsley and cilantro
Arrange part of that mixture in the center of a plate (3) and place 2 shrimp on top (4)
Sprinkle 1 tablespoon of salmon roe over the shrimp (5) and distribute optional garnishes randomly across the plate (6)
It is essential that the dish has height and draws attention to whoever is serving it
