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Serves 4.
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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)


  • 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


    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.



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