Crispy panko shrimps, coriander and ginger with spicy mango sauce
Shrimps marinated in ginger and cilantro, then breaded in Japanese breadcrumbs and served with a spicy mango and tomato chutney.
IngredientsRecipe for 12 tapas
For the shrimps
Peeled medium shrimps, tail-on
Japanese breadcrumbs (panko)
For the spicy mango sauce
Green cari paste
- Vegetable oil
- Salt and pepper
Preparation time: 30.00 min
Preheat your four at 375.00 °F
- General preparationChop the coriander leaves very finely. Peel and finely grate the ginger. Cut the mango and tomatoes into small pieces.
- Shrimps preparationMix the shrimp with ginger and cilantro, 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.
- Spicy mango sauce preparationPlace the mangoes and tomatoes in a small pot and cook until all excess water comes out. Add all the other ingredients and cook for 10-15 minutes before mixing your sauce with a hand blender.
- To serveServe your shrimps alongside a small containers of spicy mango sauce. Garnish with fresh coriander leaves.
Use frozen mangoes for this recipe, replacing one fresh mango for one cup of frozen ones.