ingredients

1 mango peeled and cut into mini dices
1 Greek yoghurt
Juice of 1 and ½ lime
2 tbsp. of Ducros Chives
100g grated coconut
1 C. coffee Garlic semolina Ducros
The grated zest of 1/2 lemon
2 whole eggs beaten
75g wheat flour
450g raw Gambas tails, peeled
Vegetable oil for frying
Ducros Salt and Pepper Mills

Steps

Step 1

To make the dip, mix the mango, yoghurt and lemon juice together to obtain a coarse puree.
Stir in the chives, salt and pepper.
Book cold.

2nd step

For shrimp: prepare 3 bowls.
In the first, pour the flour.
In the second, beat the eggs. In the 3rd, mix, coconut, garlic and lemon peel.

Step 3

Pass the shrimp tails, successively in each bowl, to make the breadcrumbs.

Step 4

Pour 1,5 cm oil into a frying pan, heat on medium heat, until a piece of bread thrown in, quivering on contact.

Step 5

Brown the shrimp tails coated, 5 or 6 pieces, approx. 30 sec each side gently turning them over.
Put them on paper towels.

Step 6

Serve hot, accompanied by mango dip.

tips

Shrimp are cooked when their flesh turns pink. The breading must not brown too quickly in contact with the hot oil, if it is the case, lower the temperature.