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Asian flavors salad, breaded shrimps with maille honey mustard and panko.

MAINS, Fish, Seafood & Shellfish

A raw vegetables salad with an asian flavors vinaigrette, topped with shrimps breaded in Maille honey mustard and japanese bread crumb.

Note The Maille brand is offering a lot of mustard choices, so don't have any hesitations swiching for another one on this recipe.

Ingredients

Recipe for 4 persons

For the shrimps

24 Unit(s)

Peeled medium shrimps, tail-on

50 Gr

Flour

50 Gr

Japanese breadcrumbs (panko)

120 Ml

Honey mustard maille

For the salad

8 Unit(s)

Green onion

1 Unit(s)

Red pepper

1 Unit(s)

Carrot

8 Unit(s)

Radish

400 Gr

Sprouted soybeans

20 Ml

Sesame seeds

20 Ml

Pink peppercorn

8 Sprig(s)

Fresh cilantro

For the vinaigrette

60 Ml

Rice vinegar

60 Ml

Soy sauce

60 Ml

Olive oil

30 Ml

Honey

30 Ml

Fish sauce nuoc-mâm

20 Ml

Fresh ginger

Preparation time: 30 min

For the preparations
Mince the green onions.Cut the pepper and the carrot in thine stripes.Slice finely the radish.Roast the sesame in the oven for 4 minutes, and crush the pink pepper corn in a mortier.Pick the cilantro leaves.
For the shrimps
Roll the shrimps in the flour, in the Maille honey mustard, and finish in the japanese bread crumb.Reserve it on a baking tray with a parchement paper.
For the salad
In a bowl, put the all the liquid ingredients of the vinaigrette, shred the ginger on the top and wisk it well. Fix the seasonning.In another big bowl, put all the vegetables together, pour the vinaigrette on the top and mix it well.
For the platting
On a plate, put the salad on a long way, garnish the top and around with the sesame and the pink pepper corn.Start warming a pan with vegetables oil, put the shrimps inside before the oil get hot, and cook the shrimps 2 minutes on each sides until it gets creaspy and golden brown.Top the salad with the shrimps on the long way, and finish the decoration with the cilantro leaves.