Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 8 large shrimp (s), raw
- 3 egg (s)
- Breadcrumbs, (panko)
- 150 g salicornes, (European samphire)
- 100 g lentils, (belua lentils)
- 50 g peas, (fresh or frozen)
- 1 tablespoon mustard, medium hot
- 50 ml liquid, the pickled mustard pickles
- 70 ml olive oil
- 2 tablespoon balsamic vinegar
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Peel the prawns, rinse them, season them carefully, dip them in beaten eggs and bread them with panko breadcrumbs. Immediately deep fry in hot frying oil.
- Blanch the salicornes and peas for 3-4 minutes each. Cook the beluga lentils without salt, drain through a sieve and rinse with cold water.
- Dissolve the mustard in the cucumber liquid, add the balsamic vinegar, olive oil, sugar, salt and pepper and shake carefully in a dressing shaker. Mix with the salicornes, lentils and peas and let everything cool in the refrigerator.
- Serve with the lukewarm, very crispy prawns and with an olive-rosemary ciabatta and possibly with a splash of lemon juice.
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