Baked Shrimp with Cucumber Wasabi
Ingredients
- For the soup
- 600 grams Cucumber
- 150 milliliters mineral water (carbonated)
- 120 milliliters milk
- 40 grams Wasabi (from a jar)
- ½ tsp Chili sauce
- 200 grams Crème fraiche
- 2 untreated Limes (juice)
- salt
- freshly ground peppers
- For the shrimp
- 8 shrimp (ready to cook, peeled and deveined)
- 2 eggs
- 80 grams Pastry flour
- 50 grams Bread flour (or panko breadcrumbs)
- vegetable oil (for frying)
- 4 Tbsps Plum sauce
Preparation steps
For the soup, peel cucumber and cut into small pieces. Puree cucumber together with mineral water, milk, wasabi, chili sauce, crème fraîche and lime juice in a bowl with an immersion blender, pass through a sieve and season with salt and pepper.
Rinse shrimp, pat dry and season with salt and pepper. Beat eggs in a deep dish. place flour and bread flour (or panko crumbs) on seperate plates. First cover shrimp in flour, then drag through egg and finally coat with bread flour. Heat oil in a pan and fry shrimp for about 1-2 minutes until golden brown.
To serve, arrange cucumber soup on four plates and arrange shrimp over it. Mix plum sauce with a little soda and water in a bowl and drizzle about 2 tablespoons of plum sauce mixture over soup and shrimp. Serve immediately.
