Crispy Shrimp

Ingredients

• 1 bundle parsley
• 10 shrimp (pre‑shucked and deveined, tail segment left on)
• 1 egg
• 50 g semolina
• 1 dried chili pepper
• 100 ml fish stock
• 1 Garlic clove
• 1 Shallot
• 1 tbsp oil
• 1 tbsp harissa
• Sea salt
• oil for frying

Instructions

1. 1.

   Peel the shallot and garlic clove and finely chop. Sauté in 1 tbsp hot oil, add harissa while sautéing, then deglaze with fish stock. Reduce to a thick sauce and season with salt.

2. 2.

   Take leaves from 2 parsley stems, finely chop, mix with semolina and chopped chili pepper. Season, whisk through the egg, then coat with the semolina mixture. Fry in hot oil for about 2–3 minutes. Drain on kitchen paper.

3. 3.

   Wash and pat dry parsley. Briefly fry in hot oil, then drain on kitchen paper.

4. 4.

   Arrange shrimp and parsley on plates and drizzle with sauce before serving.