Preview

Fresh ginger and coriander shrimps nuggets, exotic salsa

Tapas, Salted

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.

Ingredients

Recipe for 12 Tapas

For the shrimps nuggets

36 Unit(s)
Peeled medium shrimps
4 Sprig(s)
Fresh cilantro
15 Ml
Fresh ginger
1 Clove(s)
Garlic
1 Unit(s)
Egg
50 Gr
Japanese breadcrumbs (panko)
30 Ml
Wheat flour

For the exotic salsa

1 Unit(s)
Fresh mango
0.50 Unit(s)
English cucumber
2 Unit(s)
Italian tomatoes
1 Unit(s)
Red pepper
1 Unit(s)
Lime
6 Drop(s)
Chili paste (sriracha)
1 Unit(s)
Shallot
  • Salt and pepper
  • Olive oil

Preparation time: 30 min

Preheat your friteuse at 375 °F

  • General preparation
    Cut the tomato and mango, peppers, cucumber and shallot in small dice. Zest and juice the lime.
  • Shrimps nuggets preparation
    In 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 preparation
    In 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 serve
    Serve 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.

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