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🍽️ Crispy Shrimp with Pineapple Chutney

380 kcal · 30 min · 4 servings

Ingredients

• shrimp cooked, frozen 450 g
• pineapple 0.5 pc.
• spring onions 1 bunch
• ginger, fresh 10 g
• brown sugar 50 g
• vinegar 50 ml
• pineapple juice 75 ml
• salt pinch
• cornflakes 60 g
• wheat flour, Type 405 4 tbsp
• eggs 1 pc.
• milk 2 tbsp
• oil 5 tbsp

Instructions

1. 1. Thaw the shrimp preferably overnight in the fridge.
2. 2. Peel the pineapple and remove the core.
3. 3. Dice the pineapple flesh into small cubes.
4. 4. Wash the spring onions and trim the ends.
5. 5. Cut the spring onions into diagonal rings.
6. 6. Peel and chop the ginger finely.
7. 7. Place pineapple, spring onions, sugar, vinegar, juice, and salt in a pot.
8. 8. Bring the mixture in the pot to a boil.
9. 9. Simmer the chutney on low heat for about 20 minutes.
10. 10. Simmer until the liquid has nearly evaporated.
11. 11. Season the chutney to taste.
12. 12. Let the chutney cool down.
13. 13. Peel the shrimp.
14. 14. Rinse the shrimp.
15. 15. Pat the shrimp dry with a kitchen towel.
16. 16. Lightly crush the cornflakes in a freezer bag.
17. 17. Place the cornflakes in a separate bowl or deep plate.
18. 18. Place the flour in another separate bowl or deep plate.
19. 19. Mix the egg with a little milk in a third separate bowl or deep plate.
20. 20. Season the shrimp with salt.
21. 21. First coat the shrimp in the flour.
22. 22. Then dip the floured shrimp into the egg and milk mixture.
23. 23. Finally roll the shrimp in the crushed cornflakes.
24. 24. Gently press the coating onto the shrimp.
25. 25. Heat the oil in a pot over medium to high heat.
26. 26. Fry the shrimp for about 2 to 3 minutes until golden brown.
27. 27. Fry the shrimp until crispy on all sides.
28. 28. Serve the shrimp with the pineapple chutney.

Nutrition per serving

• kcal: 380
• Protein: 21 g · Fett/Fat: 16 g · Carbs: 38 g