More than an appetizer, I suggest these crispy bites as starters. Crunchy on the outside, soft on the inside, you won't be able to stop at just one!
Thaw the shrimp tails and remove the shells. Quickly sauté them in a skillet with a little olive oil. Once they turn pink, remove them. Chop them roughly, add 6 teaspoons of finely chopped candied ginger and 1 teaspoon of fish spices, salt, and pepper. Mix everything together.
Use food wrap to cover balls of 2 to 3 cm with the previous preparation. Tighten well so that they are nicely round. Place them in the freezer for 20 minutes.
To finish, coat the balls taken out of the freezer in flour, beaten egg, and then in a mixture of almond flour and breadcrumbs. Fry in cooking oil until golden brown. Place them on absorbent paper. Serve with mayonnaise if desired.
0 servings
4
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EN