Crispy Shrimp with Joselito Lomo

Jonnie Boer

Crispy Shrimp with Joselito Lomo

Ir View recipe video

Shrimp crisps:


Shrimp Bouillon 300G.


Water 300ML.


Tapioca Powder 200G.


Shrimp paste 200G.

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Baharat cream:


Sunflower Oil 1L


Baharat 200G


Egg whites 100G


Yoghurt 100G


Garam Masala Oil 4ML


Lemon juice


Salt


For Shrimp Crisps:


1. Heat the shrimp bouillon and the water to 100 degress in the thermal blender. 

2. Add the Tapioca Powder and Blend at 100 degress for 8 minutes. 

3. Add the shrimp paste after 8  minutes and blend another 6 minutes at 100 degress.

4. Let the mixture rest for 24 hours. 

5. Bake the mixture in the oven at 190 degress for 12 minutes. 

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For Baharat Cream:


Preparation of the oil:


1. Heat the baharat and then pour the oil over it and let it steep.

2. Then strain through a nylon strainer.

 

Preparation of the cream:


1. Mix the egg whites and yoghurt, stir in the Baharat Oil until it is nice and creamy.

2. Season to taste with lemon juice and salt.

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