INGREDIENTS

For the shrimp

• 200 g 7 THALASSES shrimp
• 1/3 cup and 3 Tbsp cornflour
• 1 small egg (approx. 50 g)
• oil for frying
• smoked paprika
• ¼ tsp white pepper
• salt

For the spicy mayonnaise

• 200 g mayonnaise
• 50 g chili sauce
• 1 tsp. soy sauce
• 2 tsp. chives, finely chopped

METHOD

Thaw the shrimp overnight in a colander in the refrigerator.

Season the shrimp with salt and pepper, dredge in the 3 Tbsp cornflour and dust with smoked paprika. Refrigerate for 10 minutes covered with clingfilm.  Break the egg into a bowl and add the remaining cornflour. Mix well and refrigerate for 10 minutes.

You need to be careful judging the ratio of egg to cornflour, so the shrimp are coated in a thin layer of the mixture and it is not too thick. If the mixture is too thin, add a little cornflour.

In a saucepan, heat the oil to 150°C-180°C. Meanwhile, add a few shrimp at a time to the mixture and stir well. Fry them for about 4 minutes. Serve with the spicy mayonnaise sauce, made by mixing together all the listed ingredients.

CHEF GEORGE OIKONOMIDIS
BlueFish, Vouliagmeni