Preview

Crispy panko shrimps, coriander and ginger with spicy mango sauce |

Salted

Shrimps marinated in ginger and cilantro, then breaded in Japanese breadcrumbs and served with a spicy mango and tomato chutney.

Note

Use frozen mangoes for this recipe, replacing one fresh mango for one cup of frozen ones.

Ingredients

Recipe for 12 tapas

For the shrimps

24 Unit(s)

Peeled medium shrimps, tail-on

10 Gr

Fresh ginger

4 Sprig(s)

Fresh cilantro

30 Gr

Flour

2 Unit(s)

Egg

100 Gr

Japanese breadcrumbs (panko)

For the spicy mango sauce

1 Unit(s)

Fresh mango

100 Gr

Italian tomatoes

1 Unit(s)

Green onion

45 Ml

Rice vinegar

15 Ml

Honey

1 Tsp

Green cari paste

Preparation time: 30 min

Preheat your four at 375 °F

General preparation

Chop the coriander leaves very finely. Peel and finely grate the ginger. Cut the mango and tomatoes into small pieces.
Shrimps preparation

Mix the shrimp with ginger and cilantro, 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 minutes.
Spicy mango sauce preparation

Place the mangoes and tomatoes in a small pot and cook until all excess water comes out. Add all the other ingredients and cook for 10-15 minutes before mixing your sauce with a hand blender.
To serve

Serve your shrimps alongside a small containers of spicy mango sauce. Garnish with fresh coriander leaves.