Spinach salad and shrimp with chili sauce
8 cups of spinach (220 gr.)
1 cup frozen peas (thawed and dried)
1/2 cup grape tomatoes or cherry tomatoes (cut in half)
1/4 cup + 2 tablespoons vegetable oil
1 onion (finely chopped)
thick chili sauce to taste
1 teaspoon finely grated fresh ginger
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
2 tablespoons lemon juice
salt and freshly ground pepper to taste
450g. boiled shrimps
In a large bowl, mix spinach, peas and tomatoes. In a medium skillet, heat the oil. Fry the onion for 4 minutes over moderate heat. Add the chilli, ginger, cumin and turmeric and cook for 2 minutes. Add the lemon juice and sprinkle with salt and pepper.
Add the shrimp to the salad. Pour the warm chili sauce, mix well and serve immediately.