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.
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 tapasFor the shrimps
Mayo
Topping
- Salt and pepper
Preparation time: 30 min
Preheat your four at 425 °F
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General preparation
Chop the coriander leaves very finely.
Peel and finely grate the ginger.
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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.
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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.
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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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