Baked Shrimp with Mustard and Mushroom Dip

Ingredients

• 100 g flour
• 2 Eggs
• 125 ml wine
• Salt
• Pepper (freshly ground)
• 600 g shrimp (prepped or fish fillet pieces)
• 700 ml oil
• 100 g whipping cream
• 5 tbsp Dijon mustard
• 2 tbsp mayonnaise
• Salt
• Pepper (freshly ground)
• 1 scallion roll
• 600 g Mushrooms
• 10 g dried porcini
• 1 Shallot
• 3 tbsp olive oil
• 2 tbsp Soy sauce
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Separate the eggs. Whisk flour with yolk, wine, pepper and salt into a smooth batter and let rest 30 minutes. Beat egg whites stiff and fold in.

2. 2.

   Wash and pat dry shrimp, arrange on a plate. Serve with the batter and dips.

3. 3.

   Heat oil in a fondue pot over stove (it’s hot enough when small bubbles rise on a wooden spoon handle), then place on a rechaud to keep hot. Skewer shrimp, dip into batter, and fry in hot oil until golden brown.

4. 4.

   Serve with dips.

5. 5.

   Mustard Dip:

6. 6.

   Whisk all ingredients together, season, and pour into a bowl.

7. 7.

   Mushroom Dip:

8. 8.

   Clean and finely chop mushrooms. Crumble dried porcini. Peel and finely mince shallot. Sauté everything in hot oil in a pan, then puree finely, season with soy sauce, salt and pepper, taste, and serve in bowls.