Crispy shrimp salad with spicy cream

Ingredients

• 16 pieces raw shrimp
• 60 g cornstarch
• 2 pieces eggs
• 80 g panko
• 1 piece romaine lettuce
• a few leaves fresh cilantro
• 2 pieces scallions
• 2 pieces avocados
• 12 cl sesame oil
• 5 cl white balsamic vinegar
• to taste sesame seeds
• to taste sunflower oil
• to taste fine salt
• 50 g Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp chopped fresh ginger
• 1 clove garlic
• to taste Tabasco

Method

1. Prepare the shrimp: peel and devein the raw shrimp. Bread them by dipping them successively in cornstarch, beaten eggs, and your choice of breadcrumbs. Place them on a plate.
2. Prepare the salad: rinse the romaine and cut it into strips about 0,5 cm thick. Finely slice the fresh cilantro and scallions. Place the lettuce, cilantro, and scallions in a large salad bowl.
3. Prepare the avocados: peel the avocados and cut them into cubes. Set aside.
4. Prepare the spicy cream: in a bowl, mix the Greek yogurt with the mayonnaise, chopped fresh ginger, minced garlic, and a few drops of Tabasco. Set the cream aside.
5. Prepare the vinaigrette: pour the sesame oil and white balsamic vinegar into a second bowl. Mix well to emulsify.
6. Cook the shrimp: heat enough sunflower oil in a saucepan. Add the breaded shrimp and fry for a few minutes until deeply golden and crisp. Drain on paper towels.
7. Assemble the shrimp: cut the fried shrimp in half. Gently fold them into the reserved spicy cream, making sure they are well coated.
8. Finish assembling the salad: add the avocado cubes to the bowl with the romaine, cilantro, and scallions. Dress the salad with the sesame oil vinaigrette and season with salt to taste.
9. Plate: arrange the dressed salad on a large serving platter. Distribute the shrimp coated in spicy cream evenly over the top.
10. Serve: generously sprinkle with sesame seeds just before serving.

Nutrition

Per serving

Energy

652.9 kcal

Protein

13.86 g

Carbohydrate

37.46 g

Fat

51.37 g

Fibre

6.04 g

Calcium

38.52 mg

Iron

1.3 mg

Magnesium

32.7 mg