Fresh ginger and coriander shrimp nuggets, exotic salsa
Crispy shrimp nuggets rolled in panko and flavored with fresh ginger and cilantro, served with a spicy mango, cucumber, pepper and fresh tomato salsa.
IngredientsRecipe for 12 Tapas
For the shrimp nuggets
For the exotic salsa
- Salt and pepper
- Olive oil
Preparation time: 30 min
Preheat your friteuse at 375 °F
- General preparation
Cut the tomatoes, mango, pepper, cucumber and shallots in small cubes. Zest and juice the lime.
- Shrimp nuggets preparation
In a food processor, chop the ginger, half of the cilantro and the garlic. Add the shrimp and mix a few seconds. Season with salt and pepper and incorporate the egg, flour and half of the bread crumbs. Form 12 little balls using 2 spoons or your palms. Roll those nuggets in the leftover bread crumbs.
Drop those nuggets in your fryer and fry them until golden brown. Alternatively, in a non-stick pan, drizzle a little bit of olive oil and sear the nuggets on medium heat for 2 minutes on each side. Transfer to a baking sheet and cook in the oven for a few minutes.
- Exotic salsa preparation
In a bowl, combine the pepper, shallots, cucumber, tomatoes, mangoes, leftover chopped cilantro and chili paste. Drizzle with olive oil and season with salt and pepper.
- To serve
Serve your nuggets on top of a little bed of exotic salsa on the serving dish of your choice.
Using the fryer gives your nuggets a nice even golden color on all surfaces.
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