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Shrimp Cake with Pineapple Vinaigrette

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Photo of the Shrimp Cake with Pineapple Vinaigrette – recipe of Shrimp Cake with Pineapple Vinaigrette on DeliRec
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Shrimp Cake with Pineapple Vinaigrette

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View in original language

(Português)

Tempo de preparo

3 hour(s)

Porções

4 servings

Ingredients

  • Clean medium shrimp (without shell, head and internal dirt) | 650 g
  • White sesame | 6 tablespoon
  • Black sesame | 1 tablespoon
  • Finely chopped pineapple (brunoise) | 4 tablespoon
  • Extra Virgin Olive Oil | 3 tablespoon
  • Red wine vinegar | 1 tablespoon
  • Pepperoni Pepper | 1 teaspoon
  • Lemon zest | 1 teaspoon
  • Finely chopped basil leaves | 1 teaspoon
  • Salt |  to taste
  • Freshly ground white pepper |  to taste
  • vegetable oil for frying | 400 ml

Recipe

  1. Select the 20 most beautiful shrimp (about 1/3 of the total and season with salt and pepper.
  2. Grind the rest of the shrimp (in a food processor or knife) until a homogeneous mass is obtained. Season with salt and pepper and divide into 20 equal parts.
  3. Reserve an empty metal tray inside the fridge. Spread a part of this shrimp mass in the palm of your moistened hand, place a shrimp in the center and with the help of a damp dessert spoon, wrap the shrimp leaving only the tail exposed.
  4. Carefully roll the cupcake in the sesame mixture covering the entire cupcake (a spoon helps with this step too) and place it on the cold tray in the fridge. Repeat the operation with all the shrimp and leave in the fridge for at least 30 minutes to firm. If you want to freeze to fry then cover with plastic wrap.
  5. For the vinaigrette, in a container place the pineapple, olive oil, pepperoni (can be a girl's finger without chopped seeds) the vinegar, lemon zest and basil. Season with salt to taste and stir with a spoon crushing part of the pineapple cubes to release their juice. Always taste and adjust seasoning.
  6. Heat the oil in a small pan (you may need more than the amount indicated in the recipe depending on the size of the pan) to 180 degrees and fry the dumplings every 5 for 3 minutes, turning occasionally. If you are going to fry the frozen dumplings, fry for 1 minute, remove from the pan for 2 minutes and fry for another 2 minutes.
  7. Drain excess oil on a paper towel. Serve them hot with your chilled vinaigrette and enjoy.

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