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.
IngredientsRecipe for 4 persons
For the shrimps
Peeled medium shrimps, tail-on
Japanese breadcrumbs (panko)
Honey mustard maille
For the salad
For the vinaigrette
Fish sauce nuoc-mâm
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
- For the preparationsMince 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 shrimpsRoll 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 saladIn 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 plattingOn 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.