Marinated shellfish with sweet-sour tomato

Name: marinated shellfish with sweet-sour tomato
Cook time: 25 min
Total time: 85 min
Yield: 8
Ingredients: 6 limes pressed out; 100 ml ginger syrup; 500 g cherry vine tomatoes; 4 tablespoons sunflower oil; 300 g asparagus tips cleaned up; 4 tablespoons fish sauce; 2 bunch onions in thin rings; 2 tablespoons fresh dill finely chopped; 200 g Dutch shrimps; 200 g crayfish

A tasty recipe. The starter contains the following ingredients: fish, limes (pressed), ginger syrup, cherry vine tomatoes, sunflower oil, asparagus tips (cleaned), fish sauce, spring onions (in thin rings), fresh dill (chopped), Dutch shrimps and crayfish.

Ingredients

Directions

In a pan, bring 150 ml of lime juice with the ginger syrup to the boil and simmer for 2-3 minutes. Cut the branches with to 8 small bunches. Prick the to in with the tip of a sharp knife, place them side by side in a bowl and sprinkle with salt and pepper. Pour the hot ginger syrup over the to, but leave 2 tablespoons of syrup for the marinade. Allow the to cool in the ginger syrup and keep it covered in the refrigerator until use.
Heat the oil in a stir-fry stir-fry in the asparagus tips for 1 minute. Pour in the fish sauce and stir-fry the vegetables for another 2 minutes over a high heat until all the moisture has evaporated. Let the asparagus tips cool down and sprinkle with pepper to taste.
In a closable bowl, beat 2 tablespoons of lime juice with 2 tablespoons of ginger syrup and salt and pepper to taste to form a marinade. Put the onion rings, dill, shrimps and crayfish through them and let the mixture marinate in the fridge for at least 1 hour.
Let the to drain on kitchen paper. Place a bunch of asparagus tips on eight plates and put the shrimps and crayfish on them. Put a bunch of it next to it.