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Crispy panko shrimps, cilantro with a yuzu and matcha mayo |

Salted

Shrimp marinated in ginger, then breaded in Japanese breadcrumbs and served with a Yuzu and Matcha mayonnaise.

Note

Panko is a Japanese breadcrumbs made from flakes of crispy wheat bread. Compared to traditional bread crumbs, it's bigger and drier and most importantly: the crispy side remains after cooking.

Ingredients

Recipe for 12 tapas

For the shrimps

24 Unit(s)
Peeled medium shrimps, tail-on
10 Gr
Fresh ginger
30 Gr
Flour
2 Unit(s)
Egg
75 Gr
Japanese breadcrumbs (panko)

Mayo

1 Unit(s)
Egg yolk
15 Ml
Dijon mustard
1 Tbsp
Yuzu
175 Ml
Vegetable oil
2 Gr
Matcha tea

Topping

4 Sprig(s)
Coriander
  • Salt and pepper

Preparation time: 30 min

Preheat your four at 425 °F

  • General preparation

    Chop the coriander leaves very finely.

    Peel and finely grate the ginger. 

  • Shrimps preparation

    Mix the shrimp with the ginger, season with salt and pepper and marinate for 15 minutes. Dip the shrimps in flour, then beaten egg and finally into the Panko. Place breaded shrimps on a baking sheet, drizzle with vegetable oil and bake for 8-10 minutes.

  • Mayo preparation

    In a bowl, whisk the egg yolk with the Matcha, yuzu juice and mustard. Add the vegetable oil in a thin stream, whisking constantly until smooth, then season with salt and pepper.

  • To serve

    Serve your shrimp over a dash of mayonnaise, then garnish with the chopped coriander.

Panko is a Japanese breadcrumbs made from flakes of crispy wheat bread. Compared to traditional bread crumbs, it's bigger and drier and most importantly: the crispy side remains after cooking.

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