Ucook

Crispy Nobashi shrimp with a delicate Curry coconut dip

  • 6 Nobashi shrimps
  • 1 peeled tomato
  • 1/4 cucumber
  • 50 g of mayonnaise
  • 1 tablespoon of Ucook Curry Coco

For the coating:

  • 50 g of Panko bread crumbs
  • 25 g of flour
  • 2 egg whites
  • 12 Nobashi shrimps
  • 2 peeled tomatoes
  • 1/2 cucumber
  • 100 g of mayonnaise
  • 2 tablespoons of Ucook Curry Coco

For the coating:

  • 100 g of Panko bread crumbs
  • 50 g of flour
  • 3 egg whites
  • 18 Nobashi shrimps
  • 3 peeled tomatoes
  • 1 cucumber
  • 150 g of mayonnaise
  • 3 tablespoons of Ucook Curry Coco

For the coating:

  • 150 g of Panko bread crumbs
  • 75 g of flour
  • 4 egg whites

Preparation

  1. Cut the peeled, seeded tomatoes and the peeled cucumber into small cubes.
  2. Coat the Nobashi shrimps first with flour, then the beaten egg white, followed with Panko bread crumbs.
  3. Mix the Ucook Curry & coconut with the mayonnaise, add the tomato and cucumber cubes and season to taste.
  4. Fry the Nobashi shrimp until crispy brown, let them drip off and sprinkle with some fleur de sel if desired.

Tip:

  • Create different dips by simply adding another Ucook product. You will discover each flavour gives a distinct result. Be creative with additional ingredients such as shredded chives, chunks of fresh tomato, etc.
  • You can also make tasty combinations with ketchup. Think of Ucook Tandoori with tomato ketchup, slightly spicy with a strong aftertaste.

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