Back

Shrimp and salad medley


Shrimp and salad medley
 

Print

Share 

Preparation : 25 minutes


Level : easy



Ingredients

Shrimp (26-30) (quantity based on number of servings)

Peanut oil (for frying)

Panko breadcrumbs

Organic flour

Eggs

2 kinds of mayonnaise (mayonnaise + miso and mayonnaise + spicy pepper paste (Sambal Oelek)

1 cactus pear (optional)

1 fennel bulb, chopped

1 red pepper, cut into pieces

3 green onions from Quebec, sliced thinly

Burnet (fresh herb) or coriander, chopped

1 tbsp olive oil

Juice of one (1) lime

Preparation

1. Heat peanut oil (read deep fryer instructions)

2. Coat shrimp in flour, then in egg, and finally in Panko

3. Deep fry the coated shrimp until nicely browned (do not overcook)

 

Combine other ingredients to make a salad

4. Squeeze the cactus pear into the salad mixture

5. Sprinkle with lime juice and drizzle with oil

6. Add salt and pepper to taste. Toss.

 

Serve the two kinds of mayonnaise as dips for the shrimp