{"id":5110,"date":"2017-07-07T06:00:02","date_gmt":"2017-07-07T04:00:02","guid":{"rendered":"https:\/\/valonga.com\/2017\/07\/07\/melon-and-prawns-with-mint-salt\/"},"modified":"2017-07-07T06:00:02","modified_gmt":"2017-07-07T04:00:02","slug":"melon-and-prawns-with-mint-salt","status":"publish","type":"post","link":"https:\/\/valonga.com\/en\/2017\/07\/07\/melon-and-prawns-with-mint-salt\/","title":{"rendered":"Melon and prawns with mint salt"},"content":{"rendered":"<p><strong>Love at first sight<\/strong> with this recipe, I saw it and I immediately set to work.<\/p>\n<ul>\n<li><strong>First &#8211;<\/strong> We mix the salt (two tablespoons) with a few mint leaves, well crushed to mortar and reserved<\/li>\n<li><strong>Second &#8211;<\/strong> With the ice cream spoon we make balls in melon (cantaloup or galia) and we reserve in the refrigerator<\/li>\n<li><strong>Third &#8211;<\/strong> We heat water with a bay leaves, pepper balls and a clove of garlic, when boiling we make the prawns (already peeled or frozen ) and leave them just 4 min, remove them and cool them quickly<\/li>\n<li><strong>Fourth &#8211;<\/strong> Prepare the maceration by stirring oil, lemon juice, chopped garlic, sea salt, 1 c \/ c honey and add the peeled prawns, leave to macerate an hour or two in the fridge<\/li>\n<li><strong>Fifth &#8211;<\/strong> Setting our plate: on a skewer we sprinkle melon, shrimp, etc. and serve it with the mint salt and we accompany <a href=\"http:\/\/www.ladespensadevalonga.com\/nuestros-vinos\/66-valonga-chardonnay-2014-caja-6-botellas.html\"><strong>VALONGA CHARDONNAY 2016<\/strong><\/a> very cold!<\/li>\n<\/ul>\n<p><em>Inspiration of july Elle Gourmet recipe. <\/em><\/p>\n<p><img decoding=\"async\" class=\"size-portfolio wp-image-1922 aligncenter\" src=\"http:\/\/www.valonga.com\/wp-content\/uploads\/2017\/07\/blog-495x400.jpg\" alt=\"\" width=\"495\" height=\"400\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Love at first sight with this recipe, I saw it and I immediately set to work. First &#8211; We mix the salt (two tablespoons) with a few mint leaves, well crushed to mortar and reserved Second &#8211; With the ice cream spoon we make balls in melon (cantaloup or galia) and we reserve in the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5356,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","content-type":"","footnotes":""},"categories":[266],"tags":[281,267],"class_list":["post-5110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-recipes-en-3","tag-recipes-en-2"],"acf":[],"_links":{"self":[{"href":"https:\/\/valonga.com\/en\/wp-json\/wp\/v2\/posts\/5110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/valonga.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/valonga.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/valonga.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/valonga.com\/en\/wp-json\/wp\/v2\/comments?post=5110"}],"version-history":[{"count":0,"href":"https:\/\/valonga.com\/en\/wp-json\/wp\/v2\/posts\/5110\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/valonga.com\/en\/wp-json\/wp\/v2\/media\/5356"}],"wp:attachment":[{"href":"https:\/\/valonga.com\/en\/wp-json\/wp\/v2\/media?parent=5110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/valonga.com\/en\/wp-json\/wp\/v2\/categories?post=5110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/valonga.com\/en\/wp-json\/wp\/v2\/tags?post=5110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}