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🍽️ Crispy Shrimp with Pineapple-Chili Salsa

197 kcal · 30 min · 4 servings

Ingredients

• 350 g small pineapple (0.5 small pineapple)
• 1 bunch spring onions
• 1 green chili pepper
• 0.5 bunch cilantro
• 1 lime
• 1 tbsp brown sugar
• salt
• pepper
• 640 g shrimp (16 shrimp; headless, with shell)
• 100 ml milk (1.5% fat)
• 2 eggs
• 3 tsp curry powder
• 85 g flour
• refined oil (for frying)

Instructions

1. 1. Cut off the green leafy top of the pineapple.
2. 2. Quarter the pineapple and remove the hard core.
3. 3. Peel the pineapple and cut the flesh into small cubes.
4. 4. Clean the spring onions and wash them.
5. 5. Slice the spring onions diagonally into thin rings.
6. 6. Wash the chili pepper and cut it in half lengthwise.
7. 7. Scrape out the seeds with the tip of a knife.
8. 8. Finely chop the chili pepper.
9. 9. Wash the coriander and shake it dry.
10. 10. Pluck the coriander leaves from the stems.
11. 11. Set aside some leaves for garnish.
12. 12. Finely chop the remaining coriander.
13. 13. Squeeze the lime to get the juice.
14. 14. Place the pineapple cubes, spring onions, chili, and chopped coriander in a bowl.
15. 15. Mix the ingredients with sugar, salt, pepper, and three tablespoons of lime juice.
16. 16. Let the mixture sit for thirty minutes.
17. 17. Remove the shrimp from their shells, but leave the tail fins on.
18. 18. Make a longitudinal cut along the back of the shrimp.
19. 19. Remove the black intestinal veins.
20. 20. Wash the shrimp and pat them dry with kitchen paper.
21. 21. Whisk milk, eggs, curry, and seventy-five grams of flour in a bowl to make a thin batter.
22. 22. Place the remaining flour in a deep plate.
23. 23. Heat the oil in a tall pot to one hundred seventy-five degrees Celsius.
24. 24. Check the oil temperature by holding a wooden stick in it: if small bubbles rise, it is ready.
25. 25. Coat the shrimp thoroughly in the flour.
26. 26. Dip the floured shrimp into the batter.
27. 27. Place the shrimp immediately into the hot oil.
28. 28. Fry the shrimp in batches for about three minutes until golden brown.
29. 29. Let the fried shrimp drain on kitchen paper.
30. 30. Garnish the shrimp with the reserved coriander leaves.
31. 31. Serve the shrimp together with the pineapple salsa.

Nutrition per serving

• kcal: 197
• Protein: 16 g · Fett/Fat: 7 g · Carbs: 15 g