🍽️ Crispy Shrimp with Corn Salad

Name: Crispy Shrimp with Corn Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 120 g rice flour; 1 tsp turmeric; 1 egg yolk; 1 tsp freshly chopped parsley; sea salt; 16 shrimp (peeled and deveined, ready for the kitchen except for the tail segment); 1 handful corn salad; 4 tbsp olive oil; 2 tbsp lemon juice; oil (for frying); lemon zest

494 kcal · 30 min · 4 servings

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Ingredients

120 g rice flour
1 tsp turmeric
1 egg yolk
1 tsp freshly chopped parsley
sea salt
16 shrimp (peeled and deveined, ready for the kitchen except for the tail segment)
1 handful corn salad
4 tbsp olive oil
2 tbsp lemon juice
oil (for frying)
lemon zest

Instructions

1. Mix the flour with about 175 milliliters of cold water, turmeric, and the egg yolk to form a smooth dough.
2. Fold in the chopped parsley and a pinch of salt.
3. Cover the bowl and refrigerate the dough for 30 minutes.
4. Rinse the shrimp thoroughly and pat them dry with kitchen paper.
5. Wash the corn salad, remove any wilted leaves, and let it drain well.
6. Mix the olive oil with the lemon juice and season the dressing with salt.
7. Dip the dry shrimp into the cold dough so they are completely coated.
8. Fry the breaded shrimp in hot oil for about 2 minutes until golden brown.
9. Place the finished shrimp on kitchen paper to absorb excess oil.
10. Toss the corn salad with the prepared dressing.
11. Arrange the salad on plates and place the shrimp on top.
12. Garnish the dish with lemon slices and serve with your favorite dips.

Nutrition per serving

kcal: 494
Protein: 41 g · Fett/Fat: 25 g · Carbs: 26 g