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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.


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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