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Crispy shrimp skewers bouquet, béarnaise style dip |

Salted

Panko crusted crispy shrimp skewers served with a Béarnaise style mayonnaise.

Note

To avoid having your skewers darken in the oven, place them in a bowl of cold water 2 hours ahead a time.

Ingredients

Recipe for 12 Tapas

Panko crusted shrimps

24 Unit(s)

Peeled medium shrimps, tail-on

50 Gr

Flour

50 Gr

Japanese breadcrumbs (panko)

120 Ml

Honey mustard maille

2 Unit(s)

Egg

Béarnaise style sauce

1 Unit(s)

French shallot

3 Grape(s)

Fresh ground black pepper

2 Gr

Salt

0.50 Sprig(s)

Tarragon

25 Ml

White balsamic vinegar

Mayonnaise

1 Unit(s)

Egg yolk

2 Tsp

Dijon mustard

250 Ml

Canola oil

Preparation time: 20 min

Preheat your four at 425 °F

Panko crusted shrimps

Roll the shrimps, 1st in the flour, then the beaten eggs followed by the milk and mustard mix and, finally, in the panko bread crumbs. Skewer the shrimps at the edge of the skewer. Place on a baking sheet and cook in the oven for 12 minutes. (You need to get a nice golden color) Place the shrimps on absorbent paper paper before serving.
Preparation for the mayonnaise sauce

In a bowl, combine the egg yolk, mustard, salt and pepper. Mix the ingredients with a whisk and let stand 5 minutes on the counter. Thereafter, without beating, gradually pour the oil into the bowl. Do not stop mixing until a nice firm mayonnaise. Adjust seasoning if necessary. Keep the sauce in the refrigerator until serving time.
Béarnaise mayonnaise

Finely chop the French shallots. In a pan, boil the shallot, peppercorns, salt, tarragon and white vinegar. Boil until the mixture is nearly dry and set aside to cool. Once it has cooled down, add it to the mayonnaise.
To serve

Serve in a little shot glass with a bit of sauce at the bottom.