Crispy panko and ginger shrimp served with cilantro and an applewood smoked sauce
Shrimps marinated in ginger, then breaded in Japanese breadcrumbs and served with an Applewood smoked sauce, garnished with cilantro.
IngredientsRecipe for 12 tapas
For the shrimps
For the Applewood smoked sauce preparation
- Vegetable oil
- Salt and pepper
Preparation time: 30.00 min
Preheat your four at 375.00 °F
- General preparation
Chop the coriander leaves very finely. Peel and finely grate the ginger. Zest and juice the lime.
- Shrimps preparation
Mix the shrimp with the ginger, season with salt and pepper and marinate for 15 minutes. Dip the shrimps in flour, then beaten egg and finally into the Panko. Place breaded shrimps on a baking sheet, drizzle with vegetable oil and bake for 8 minutes.
- Applewood smoked sauce
Put the sauce mix in the water, bring it to boil and let it cook for 3 minutes on medium heat.
- To serve
Serve your shrimps in small bowl or ramequins with the sauce, and garnish with the cilantro.
Panko is Japanese breadcrumbs made from flakes of crispy wheat bread. Compared to traditional bread crumbs, it's bigger and drier and most importantly: It stays crispy once cooked!