INGREDIENTS

• 8 pcs Jinga 30/50 (7 THALASSES) shrimps

For the chimichurri:

• 50 ml olive oil
• 30 ml lemon juice
• 50 g parsley (leaves only)
• 15 g coriander (leaves only)
• 1 teaspoon of dried oregano
• 1 small chilli finely chopped
• ½. clove of garlic
• zest and juice of ½ lime
• salt
• pepper

For the batter:

• 250 g of all-purpose flour
• 9 g instant yeast
• 330 ml beer
• 25 g cornflour
• 60 ml white vinegar
• salt
• pepper

For the skordalia (traditional garlic dip):

• 2 medium garlic cloves
• 60 ml olive oil
• 20 ml lemon juice
• 150 g boiled potato
• 100 g breadcrumbs
• salt
• pepper

METHOD

For the gruel mix and shrimps:
1. Pour all the ingredients for the batter into a measuring jug and puree them with a hand blender. Pass the mixture through a strainer.
2. Flour the prawns in a bowl and pass them through the gruel mix.
3. Fry in sunflower oil at 180 degrees until golden brown.
4. Dry the prawns on kitchen paper to remove excess oil.

For skordalia ( garlic dip):
1. Soak the bread, drain it and put it in the blender with all the ingredients.
2. Blend until a velvety texture.
3. Season with salt and pepper

For the chimichurri:
1. In a blender bowl, add all the ingredients for the sauce.
2. Blend for about 2-3 minutes until the sauce is smooth and green in color.
3. Season to taste with salt and pepper.

From Chef Stavros Georgiou