INGREDIENTS

12 7 THALASSES 31/40 blanched peeled tail-on shrimp

For the breading

• 200 g plain flour
• 2 eggs, beaten
• 200 g breadcrumbs

For the marmalade

• 150 g sugar
• 50 g cider vinegar
• 400 g tomatoes, peeled and deseeded
• 1 star anise
• 3 cardamom pods
• 25 g ginger, finely chopped
• 25 g chilli peppers, finely chopped
• 10 g garlic (whole cloves)
• 15 g fresh coriander, finely chopped

METHOD

Thaw the shrimp overnight in a colander in the refrigerator. Pat dry with a absorbent / kitchen paper. One at a time, dredge the shrimp in the flour, dip them in the egg, and coat them in the breadcrumbs. Refrigerate for 20 minutes.

In a saucepan, bring the cider vinegar and the sugar to a boil. Add the tomatoes, garlic and spices and simmer over a very low heat for 45 minutes. Add the ginger and chili and simmer for another 15 minutes. Remove from the heat and add the coriander.

Spread the marmalade over a baking tray so it cools evenly. Half fill a saucepan with sunflower oil and place on a medium to high heat. Fry the shrimp for 3-4 minutes, stirring constantly. Drain on absorbent paper.

CHEF GEORGE ECONOMIDES
BlueFish, Vouliagmeni