An aperitif with exquisite flavors and different textures that will make that moment a cosmic sensation. Rich Japanese-style breaded shrimp in an additive mango sauce.
1/2 liters vegetable oil, (preferably soy or olive)
2 lime juice
salt
pepper
Preparation
1h 30 mins
0 mins
Medium
Peel the shrimp leaving only their tail or fins. Clean and wash them. Season them with salt and pepper. Let stand while you prepare the flour.
In a bowl, mix the tempura flour and the very cold water, the latter gradually add it until you get a thick, not too runny dough. If you cannot find dough for tempura, prepare it with normal flour as follows: A cup of flour, an egg, a pinch of salt, a pinch of pepper, ½ cup of milk and ½ cup of very cold water.
To prepare the mango sauce, put oil in a pan over medium heat, then add the onion and fry until transparent, add the ginger and garlic (which is equivalent to a tablespoon since its flavor is very strong), stir and add the mango in cubes, we wait until the mixture is smooth. When the mixture is smooth, add chipotle chili and stir.
We remove the pan from the heat and add lemon juice, salt and pepper. Let the sauce cool and then put it in the blender.
In another container, place the panko (if you can't get it, use a crispy breading machine of your choice). Meanwhile in a medium to small saucepan and deep add the oil and let it heat up completely.
Dip the shrimp one by one in the tempura batter, then cover them with the breader and then dip them in the hot oil. (Do not add many because they can be pasted); its cooking will be from 2 to 3 min. Maximum)
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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