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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.

L'idée déco

Using a plastic pipette greatly assist you in decorating your plate.


Recipe for 12 tapas

For the shrimps

24 Unit(s)
Peeled medium shrimps
50 Gr
Tempura mix
100 Ml
White beer

For the peppers salad

1 Unit(s)
Red pepper
1 Unit(s)
Yellow pepper
1 Unit(s)
4 Sprig(s)
1 Unit(s)

For the mayonnaise

1 Unit(s)
Egg yolk
15 Ml
Dijon mustard
5 Ml
Curry powder
200 Ml
Vegetable oil
  • Olive oil
  • Salt and pepper
Shrimp tempura, spicy mayonnaise and curry pepper salad

Preparation time: 30.00 min

Preheat your friteuse at 350.00 °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.

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