1. Wash the bell pepper then grill it in the oven for approx. 30 min. Peel and remove the seeds. Puree the pepper with the lemon juice and the brown sugar. Peel and grate the ginger. 2. Peel the shrimp but leave the tails attached. Make an incision in the backs and devein. 3. Mix the egg yolk, milk and seeds from the vanilla pod. Roll the shrimp in this mixture then in the breadcrumbs. 4. Peel the avocado, quarter it, then fry it in olive oil in a non-stick pan for 2 min. per side. 5. Heat the oil for deep frying then drop the
For 4 people Preparation 30 min Cooking time 30 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
shrimp into the oil and fry for 3 min. Drain on a paper towel. 6. Serve the shrimp with the red pepper coulis, the grated ginger and the fried avocado.
Crispy shrimp
with red pepper coulistes 16 large raw shrimp 1 avocado 1 red bell pepper 1 lemon 1 tsp breadcrumbs 1 vanilla pod 1 egg yolk 1 tbsp light brown sugar 1 small piece of ginger 6 tbsp milk 1 tbsp olive oil oil for deep frying salt, pepper
35