1 Very firm pawpaw
2 Punnets Shimeji mushrooms
Salt & black pepper
Dash of dry sherry
Juice of one big lemon
5 ml lemon zest (grated)
5 ml fresh ginger (grated)
5 ml finely chopped chillies
5 ml salt
Mix dressing ingredients together and refrigerate
Fry the shimeji’s in a bit of olive oil for a few minutes. Add 30 ml sherry, salt and black pepper. Cook until dry again. Cool completely.
Peel pawpaw and cut into bite size bits.
Arrange pawpaw and mushrooms on a flat plate.
Just before serving pour dressing over.
Note: If the dressing is poured over the pawpaw too long before serving, the lemon juice cooks the pawpaw.