INGREDIENTS

500 grams of NAVARRO® Panela Cheese

1 cup of peeled peanuts

300 grams of NAVARRO Panela Cheese 

100 grams of small shrimp (pacotilla) 

2 tablespoons of dried ginger 

2 pieces of fresh orange 

50 grams of dried shrimp 

1 clean ancho chile 

1/2 cup of finely chopped onion 

3 tablespoons of sesame seeds 

3 tablespoons of sesame oil 

2 pieces of chipotle chiles in adobo 

2 tablespoons of sugar 

1 seedless lemon

PREPARATION

1. Toast 3 tablespoons of sesame seeds, 1 ancho chile, 50 grams of dried shrimp and grind. 

2. Heat the sesame oil in a frying pan and saut? the onion. Add the powder and the finely chopped chipotle chile. stir, season and add the lemon juice. Set aside. 

3. Blanch the shrimp for 4 minutes and immediately put them in cold water to cut the cooking. 4

. Squeeze 2 oranges, reduce the juice with the zest until you get a quarter of the original juice, add the sugar and ginger and turn off the heat. Add the shrimp and leave it to marinate for a few minutes. 

5. Cut 300 grams of NAVARRO? Panela Cheese into 2 cm cubes per side. 

6. Assemble 1 cube of NAVARRO? Panela Cheese, 1 shrimp and cover with the sauce when serving.