Shrimps in Wan-Tan Cups

Ingredients

• 1 bunch chervil
• 125 g crème fraîche
• 0.5 tsp medium-hot mustard
• Salt
• Pepper (freshly ground)
• 3 tbsp Lemon juice
• 350 g vegetable oil (for frying)
• 16 Wan-Tan dough sheets (about 8x8 cm)
• 200 g peeled, cooked shrimp

Instructions

1. 1.

   Wash the chervil, dry and spin it, set aside a few leaves for garnish and finely chop the rest. Mix the crème fraîche with mustard, chopped chervil, salt, pepper and lemon juice. Chill. Heat the oil until bubbles rise at the tip of a wooden stick you hold in it. Wrap a bottle cork thoroughly with foil and insert a wooden skewer.

2. 2.

   Place one Wan-Tan dough sheet over the cork, dip into the oil and fry until golden brown and crisp. Repeat for all 20 sheets, frying each this way. Drain on kitchen paper and let cool. Fill the cups with shrimp, top each with a dollop of chervil crème fraîche and a leaf of chervil for garnish. Serve.