Shrimp With Mango And Apricot Salsa
Peel the mango and cut into thin strips.
Stir the apricot preserves, fish sauce and lemon juice together. Add coriander and pepper. Add the mango, then sea salt to taste.
Peel and devein the shrimp, leaving the tail.
Pat the shrimp dry, sprinkle with salt and pepper, then sauté in sunflower oil until pink.
Distribute the mango salsa among four plates and place the shrimps on top. Garnish with daikon radish.