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Asian flavors salad, breaded shrimps with maille honey mustard and panko.

Mains, Fish, Seafood & Shellfish

A raw vegetables salad with an asian flavors vinaigrette, topped with shrimps breaded in Maille honey mustard and japanese bread crumb.

Ingredients

Recipe for 4 persons

For the shrimps

24 Unit(s)
Peeled medium shrimps, tail-on
50 Gr
Wheat flour
50 Gr
Japanese breadcrumbs (panko)
120 Ml
Honey mustard maille

For the salad

8 Unit(s)
Green onion
1 Unit(s)
Red pepper
1 Unit(s)
Carrot
8 Unit(s)
Radish
400 Gr
Sprouted soybeans
20 Ml
Sesame seeds
20 Ml
Pink peppercorn
8 Sprig(s)
Fresh cilantro

For the vinaigrette

60 Ml
Rice vinegar
60 Ml
Soy sauce
60 Ml
Olive oil
30 Ml
Honey
30 Ml
Fish sauce nuoc-mâm
20 Ml
Fresh ginger
  • Vegetable oil
  • Salt and pepper
Asian flavors salad, breaded shrimps with Maille honey mustard and panko.

Preparation time: 30 min

  • For the preparations
    Mince the green onions.Cut the pepper and the carrot in thine stripes.Slice finely the radish.Roast the sesame in the oven for 4 minutes, and crush the pink pepper corn in a mortier.Pick the cilantro leaves.
  • For the shrimps
    Roll the shrimps in the flour, in the Maille honey mustard, and finish in the japanese bread crumb.Reserve it on a baking tray with a parchement paper.
  • For the salad
    In a bowl, put the all the liquid ingredients of the vinaigrette, shred the ginger on the top and wisk it well. Fix the seasonning.In another big bowl, put all the vegetables together, pour the vinaigrette on the top and mix it well.
  • For the platting
    On a plate, put the salad on a long way, garnish the top and around with the sesame and the pink pepper corn.Start warming a pan with vegetables oil, put the shrimps inside before the oil get hot, and cook the shrimps 2 minutes on each sides until it gets creaspy and golden brown.Top the salad with the shrimps on the long way, and finish the decoration with the cilantro leaves.
The Maille brand is offering a lot of mustard choices, so don't have any hesitations swiching for another one on this recipe.

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