Salade de crevettes croustillantes, crème épicée

Bonjour à tous, aujourd'hui nous allons faire une salade de crevettes

Preparation time: 12 minutes Cooking time: 5 minutes

Serves 4

Ingredients:

- 16 large raw shrimp

- 60g cornstarch

- 2 eggs

- 80g of breadcrumbs

- 1 romaine salad

- A few coriander leaves

- 2 spring onions

- 2 avocados

- 12cl of sesame oil

- 5cl of balsamic vinegar

- Sesame seeds

- Sunflower oil

- Fine salt

For the spicy cream:

- 50g Greek yogurt

- 2 tablespoons of mayonnaise

- 1 tablespoon of chopped ginger

- 1 clove of garlic

- Tabasco® sauce

Preparation:

1. Bread the peeled shrimp in the cornstarch®, then in the beaten eggs and finally in the breadcrumbs. Place them on a plate.

2. Wash and cut the romaine into 0.5cm thick strips, place in a salad bowl, add the chopped coriander and chopped onions. Peel and dice the avocados.

3. Mix the Greek yogurt with the mayonnaise, chopped ginger, chopped garlic and flavour with Tabasco® in a salad bowl. Set aside. In a second bowl, pour the sesame oil and balsamic vinegar.

4. In a pan of hot oil, fry the shrimp for a few minutes until golden brown, drain on a plate with paper towels. Cut the breaded shrimp in half and put them in a salad bowl with 3 spoonfuls of spicy cream, mix gently

5. Add the avocados to the salad, season with the dressing and salt. Place the shrimp on the salad and sprinkle with sesame seeds. Enjoy your meal!

Here's a picture of how it turned out:

I hope you enjoyed it!

See you!

Alex