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Crispy Fried Shrimps with Red Cabbage Aioli

Contributed by: News Canada

(NC) - Created by Chef Arpi Magyar, Splendido Bar and Grill with input from Olympic Athlete Molly Killingbeck (4x 400m silver medalist, 1984, Los Angeles)

Ingredients:

• Red Cabbage Aioli
  • 2 Egg yolks
  • 1/2 cup Vegetable oil 125 ml
  • Freshly squeezed juice of 2 lemons or 2tbsp (30ml) lemon juice concentrate
  • 1/4 cup Red cabbage, finely shredded 50 ml
  • 4 Garlic cloves, finely minced
  • 1/4 cup Olive oil 50 ml
  • 2 tbsp White vinegar 30 ml
  • Salt and pepper to taste

• Fried Shrimp
  • 1 cup Japanese sushi rice, rinsed under cold water 250 ml
  • 8 Large shrimp, shelled and de-veined
  • Salt and pepper to tast%
  • 2 Eggs, lightly beaten
  • 2 cups Vegetable oil 500 ml
  • 2 cups Mixed greens 500 ml

  Directions:

  Red Cabbage Aioli

  In a bowl, whisk together egg yolks with vegetable oil; stir in 1 tbsp (25 ml) lemon juice at a time. Add remaining ingredients and blend well. Note: Ready-made mayonnaise may be substituted for the aioli; simply stir in finely shredded cabbage and 3 tbsp (75 ml) of olive oil.

  Fried Shrimp

  In a large saucepan, cook rice according to package directions. Using spatula, spread cooked rice evenly onto an un-greased baking sheet.

  Place in 400 F (200 C) o6en for 30 minutes or until light brown; set aside to cool.

  In a large bowl, toss shrimps in salt and pepper; dip each shrimp into eggs, then press into sushi rice to evenly coat.

  In another large saucepan, heat oil over high heat; fry shrimps for about 1 minute or until light brown.

  Note: Coated shrimp can also be roasted in oven-brush with oil and bake in 425 F (220 C) oven for 6 to 8 minutes or until light brown.

  To serve, place aioli on plate; top with mixed garden greens and crispy fried shrimps.

  Serving Size: Serves 4.