Preview

Fresh ginger and coriander shrimps nuggets, exotic salsa |

Salted

Crispy shrimp nuggets rolled in Panko and flavored with fresh ginger and coriander and served with a spicy mango, cucumber, peppers and fresh tomatoes salsa.

Note

Using the fryer gives you nuggets that are evenly golden on each side.

Ingredients

Recipe for 12 Tapas

For the shrimps nuggets

400 Gr

Peeled medium shrimps

4 Sprig(s)

Fresh cilantro

15 Ml

Fresh ginger

1 Clove(s)

Garlic

1 Unit(s)

Egg

50 Gr

Japanese breadcrumbs (panko)

30 Ml

Flour

For the exotic salsa

1 Unit(s)

Fresh mango

100 Gr

English cucumber

200 Gr

Italian tomatoes

100 Gr

Red pepper

1 Unit(s)

Lime

6 Drop(s)

Chili paste (sriracha)

75 Gr

Shallot

Salt and pepper
Olive oil

Preparation time: 30 min

Preheat your friteuse at 375 °F

General preparation

Cut the tomato and mango, peppers, cucumber and shallot in small dice. Zest and juice the lime.
Shrimps nuggets preparation

In a food processor, chop the ginger, the half coriander and garlic clove. Add the shrimps and mix a few seconds. Season with salt and pepper and incorporate the egg, flour and half of the bread crumbs. Form 12 little balls using 2 spoons or your palms. Roll those nuggets in the leftover bread crumbs. Drop those nuggets in your fryer et fry them until golden on each side. Alternatively, in a non-stick pan, drizzle a little bit of olive oil and sear the nuggets on medium heat for 2 minutes on each side. Transfer on a baking tray and cook in the oven for a few minutes.
Exotic salsa preparation

In a bowl, mix together the peppers, shallot, cucumber, tomatoes, mangoes, leftover chopped coriander and chili paste. Drizzle with olive oil and season with salt and pepper.
To serve

Serve your nuggets on top of a little bit of exotic salsa either in chinese spoons or mini plates.