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Shrimp tempura, spicy mayonnaise and curry pepper salad

APPETIZERS, TAPAS, Salted, Fish, Seafood & Shellfish

Crispy shrimp with a tempura batter made with white beer, served with a salad of peppers and curry mayonnaise.

Note

Using a plastic pipette greatly assist you in decorating your plate.

Ingredients

Recipe for 12 tapas

For the shrimps

24 Unit(s)

Peeled medium shrimps

50 Gr

Tempura mix

100 Ml

White beer

For the peppers salad

1 Unit(s)

Red pepper

1 Unit(s)

Yellow pepper

1 Unit(s)

Lime

4 Sprig(s)

Coriander

1 Unit(s)

Shallot

For the mayonnaise

1 Unit(s)

Egg yolk

15 Ml

Dijon mustard

5 Ml

Curry powder

200 Ml

Vegetable oil

Preparation time: 30 min

Preheat your friteuse at 350 °F

General preparation

Chop the shallots and coriander. Cut the peppers into brunoise. Zest and squeeze lime.
Mayonnaise preparation

In a bowl, mix egg yolk with the Dijon mustard and curry powder. Using a whisk, stir in net canola oil by emulsifying the mixture until a firm mayonnaise. Reserve in the fridge.
Salad preparation

Mix peppers, cilantro, chopped shallots, lemon juice and lime zest, a drizzle of olive oil, season with salt and pepper.
Tempura shrimps preparation

In a bowl, place the tempura powder and pour half of the beer. Mix to create a paste. Dilute this paste with the remaining beer to obtain a smooth mixture. Reserve in refrigerator. Dip the shrimp in the tempura batter mix and fry for 1-2 minutes intervals. Drain on paper towels and serve immediately.
To serve

Make a dash of curry mayonnaise at the bottom of a small plate. Then drop a tablespoon of pepper salad and a shrimp tempura on top.