- 500 grms. tiger shrimps
- 1 pc. U.S. lemon
- 1 stalk celery leaves, brunoise
- ½ cup white wine
- 12 pcs. bamboo sticks
- 1 cup catsup
- ½ cup mayonnaise
- 1 tbsp. hot sauce
- 1 liter water
- 1 tsp. salt
- 1 tsp. pepper
- 1 pc. cocktail glass
- 500 grms. tagliatelle pasta, pre-cooked
- 1 pc. red and green bell pepper
- 50 grms. spring onion
- Skewer prawns in bamboo sticks then blanch into boiling water with wine, salt, leeks, celery and U.S lemon until pink, keep cool for some time.
- Unshell prawns, but leave head & tail. Remove bamboo sticks, then cut into butterfly(shrimp sushi cut).
- Place cocktail glass on platter and arrange the shrimps around the glass, then surround with pasta salad.
- Combine tagtiatelle pasta with mayonnaise, celery, spring onion, red and green bell pepper, salt and pepper.
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