Shrimp tempura, spicy mayonnaise and curry pepper salad
Appetizers, Tapas, Salted, Fish, Seafood & Shellfish
Crispy shrimp with a tempura batter made with white beer, served with a salad of peppers and curry mayonnaise.
IngredientsRecipe for 12 tapas
For the shrimps
For the peppers salad
For the mayonnaise
- Olive oil
- Salt and pepper
Preparation time: 30 min
Preheat your friteuse at 350 °F
- General preparation
Chop the shallots and coriander. Cut the peppers into brunoise. Zest and squeeze lime.
- Mayonnaise preparation
In a bowl, mix egg yolk with the Dijon mustard and curry powder. Using a whisk, stir in net canola oil by emulsifying the mixture until a firm mayonnaise. Reserve in the fridge.
- Salad preparation
Mix peppers, cilantro, chopped shallots, lemon juice and lime zest, a drizzle of olive oil, season with salt and pepper.
- Tempura shrimps preparation
In a bowl, place the tempura powder and pour half of the beer. Mix to create a paste. Dilute this paste with the remaining beer to obtain a smooth mixture. Reserve in refrigerator. Dip the shrimp in the tempura batter mix and fry for 1-2 minutes intervals. Drain on paper towels and serve immediately.
- To serve
Make a dash of curry mayonnaise at the bottom of a small plate. Then drop a tablespoon of pepper salad and a shrimp tempura on top.
Using a plastic pipette greatly assist you in decorating your plate.