Shrimps fried in Panko, mango and cilantro salsa
Ingredients
6 shrimps
50g of flour
olive oil
1 mango
½ tea sp of sambal olek
2 beatten eggs
50g of panko
2 italian tomatoes
2 tbl sp of chopped cilantro
¼ chopped red onion
salt and pepper
50g of flour
olive oil
1 mango
½ tea sp of sambal olek
2 beatten eggs
50g of panko
2 italian tomatoes
2 tbl sp of chopped cilantro
¼ chopped red onion
salt and pepper
Preparation
For 6 bites (to serve in Japanese spoons)
Coat the shrimps with panko: season them with salt and pepper, roll them in the flour, dip them into the eggs and then into the panko.
Deep fry for 2-3 minutes.
Prepare the salsa: peel and dice the mango. Remove the seeds from the tomatoes. Dice the tomatoes and mix with the mango cubes, the red onion and the cilantro. Add the chili paste and a bit of olive oil.
Panko is a variety of bread crumbs made from bread without crusts used in Japanese cuisine.
