© David Loftus
stir-fried warm salad of shrimp and baby zucchini
I love the crunch of the raw baby zucchini you can easily get hold of these days. The zing of lime and ginger and the sweetness of the charred shrimp are amazing.
First of all, run a sharp knife down the back of the shrimp and remove the little vein. This will make the shrimp look nicer and taste better, as they will take on more flavor. Get a wok or pan very hot while you very finely slice your baby zucchini at an angle. Place these in a bowl and have all your ingredients ready to go, which is really important when youre stir-frying. To your hot pan, add the oil, shrimp, lime zest and ginger. Stir-fry for around 2 minutes, until the shrimp are lightly golden. Remove from the heat, and allow to cool for 30 seconds before adding your zucchini, lime juice, chilli and herbs. You can increase or decrease the quantity of chilli to your own taste. I prefer to use lots! Season with soy sauce and toss well, then serve on a plate. Eat straight away, while the zucchini are still nice and crunchy.
20 medium to large shrimp, peeled
10 baby zucchini
6 tablespoons sunflower or peanut oil
zest and juice of 2 limes
1 heaped tablespoon grated fresh ginger
2 fresh red chillies, seeded and finely chopped
1 small handful of mixed fresh cilantro and mint
2 tablespoons soy sauce