Fried Shrimp

Ingredients

• 350 g small pineapple (0.5 small pineapple)
• 1 bunch spring onions
• 1 Green Chili Pepper
• 0.5 bunch cilantro
• 1 Lime
• 1 tbsp cane sugar
• Salt
• Pepper
• 640 g shrimp (16 shrimp; headless, shell on)
• 100 ml milk (1.5% fat)
• 2 Eggs
• 3 tsp Curry powder
• 85 g flour
• refined oil (for frying)

Instructions

1. 1.

   Trim the base of the pineapple. Quarter the fruit, remove the core and peel it. Cut the flesh into small cubes.

2. 2.

   Clean and wash the spring onions, slice them diagonally into thin rings. Wash the chili pepper, halve it lengthwise, remove the seeds with a knife tip and finely chop the pepper.

3. 3.

   Wash the cilantro, shake off excess water, pluck the leaves. Set aside some leaves, finely chop the rest. Squeeze the lime juice.

4. 4.

   Combine pineapple, onions, chili, and chopped cilantro in a bowl. Mix in sugar, salt, pepper, and 3 tbsp lime juice; let sit for 30 minutes.

5. 5.

   Meanwhile, loosen shrimp from their shells (leave the tail fins attached), cut along the back to remove the black digestive tracts. Rinse the shrimp and pat dry with paper towels.

6. 6.

   In a bowl whisk together milk, eggs, curry powder, and 75 g flour into a thin batter. Place the remaining flour in a deep dish.

7. 7.

   Heat oil in a tall pot to 175 °C (small bubbles appear on a wooden spoon handle). Coat each shrimp in flour, dip in batter, then immediately fry in hot oil in batches for about 3 minutes until golden brown.

8. 8.

   Drain fried shrimp on paper towels. Garnish with remaining cilantro and serve with pineapple salsa.