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

Fish, Seafood & Shellfish

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

Note

The Maille brand is offering a lot of mustard choices, so don't have any hesitations swiching for another one on this recipe.

Ingredients

Recipe for 4 persons

For the shrimps

24 Unit(s)

Peeled medium shrimps, tail-on

50 Gr

Flour

50 Gr

Japanese breadcrumbs (panko)

50 Ml

Honey mustard maille

1 Unit(s)

Egg

For the salad

4 Unit(s)

Green onion

1 Unit(s)

Red pepper

1 Unit(s)

Carrot

8 Unit(s)

Radish

200 Gr

Sprouted soybeans

20 Ml

Sesame seeds

5 Ml

Pink peppercorn

8 Sprig(s)

Fresh cilantro

For the vinaigrette

30 Ml

Rice vinegar

30 Ml

Soy sauce

50 Ml

Olive oil

15 Ml

Honey

15 Ml

Fish sauce nuoc-mâm

15 Ml

Fresh ginger

Salt and pepper
Vegetable oil

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.

Mix the egg and mustard with a fork.
For the shrimps

Coat the shrimp in flour, then in the Maille honey mustard and egg mixture, and finish with panko. Set aside on a baking sheet lined with parchment 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.