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Crispy panko shrimps, coriander and ginger with spicy mango sauce

Tapas, Salted

Shrimps marinated in ginger and cilantro, then breaded in Japanese breadcrumbs and served with a spicy mango and tomato chutney.


Recipe for 12 tapas

For the shrimps

12 Unit(s)
Peeled medium shrimps, tail-on
10 Gr
Fresh ginger
4 Sprig(s)
Fresh cilantro
30 Gr
Wheat flour
1 Unit(s)
30 Gr
Japanese breadcrumbs (panko)

For the spicy mango sauce

1 Unit(s)
Fresh mango
1 Unit(s)
Italian tomatoes
1 Unit(s)
Green onion
45 Ml
Rice vinegar
15 Ml
2 Ml
Green cari paste
  • 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. Cut the mango and tomatoes into small pieces.
  • Shrimps preparation
    Mix 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 preparation
    Place 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 serve
    Serve 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.

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