Fresh ginger and coriander shrimps nuggets, exotic salsa
Crispy shrimp nuggets rolled in Panko and flavored with fresh ginger and coriander and served with a spicy mango, cucumber, peppers and fresh tomatoes salsa.
IngredientsRecipe for 12 Tapas
For the shrimps nuggets
Peeled medium shrimps
Japanese breadcrumbs (panko)
For the exotic salsa
Chili paste (sriracha)
- Salt and pepper
- Olive oil
Preparation time: 30 min
Preheat your friteuse at 375 °F
- General preparationCut the tomato and mango, peppers, cucumber and shallot in small dice. Zest and juice the lime.
- Shrimps nuggets preparationIn a food processor, chop the ginger, the half coriander and garlic clove. Add the shrimps 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 et fry them until golden on each side. 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 on a baking tray and cook in the oven for a few minutes.
- Exotic salsa preparationIn a bowl, mix together the peppers, shallot, cucumber, tomatoes, mangoes, leftover chopped coriander and chili paste. Drizzle with olive oil and season with salt and pepper.
- To serveServe your nuggets on top of a little bit of exotic salsa either in chinese spoons or mini plates.
Using the fryer gives you nuggets that are evenly golden on each side.