Component:
For the Remoulade Sauce:
- 1 chives stalk, finely chopped
- 1/2 chopped garlic clove
- 1 teaspoon (coffee) chopped celery
- 1 tbsp yellow mustard
- 2 tsp (coffee) ketchup
- juice of 1/4 lemon
- 1 pinch white pepper
- 1 pinch black pepper
For Tomatoes:
- wheat flour for bread
- 1 pinch black pepper
- 1 pinch spicy paprika
- 1/2 teaspoon (coffee) oregano
- 1 tablespoon defatted thyme
- Wash and cut 3 small green tomatoes (debora or persimmon) into 4 cm thick slices
- 2 scrambled eggs
- corn oil for frying
- 12 shrimp without shell and without dark cover
- salt to taste
- 2 tbsp oil
How to do:
Prepare Remoulade Sauce:
In a bowl, combine chives, garlic and celery. Add mustard, ketchup, lemon juice and black pepper. Mix well and set aside. Prepare the tomatoes: Mix the wheat flour with the spices (pepper, paprika, thyme and thyme) well.
Spread the tomato slices in the flour and then on the eggs. Put them in a pan in very hot oil and fry them till they become golden. Season the shrimp with salt and fry them in a skillet with oil for 3 minutes. On separate plates, place 3 tomato slices, 3 shrimp and 1 portion of the prepared remoulade sauce. Serve the remaining chutney on the side.
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Enjoy your food!
