A raw vegetable salad with Asian-flavoured vinaigrette, topped with shrimp breaded in Maille Honey Mustard and Japanese bread crumbs.
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Mince the green onions. Cut the pepper and the carrot in thin stripes. Finely slice the radish. Roast the sesame seeds in the oven for 4 minutes, and crush the pink pepper corn in a pestle and mortar. Pick the cilantro leaves.
Roll the shrimp in the flour and the Maille Honey Mustard, and then in the Japanese bread crumbs. Place shrimps on a baking tray lined with parchment paper.
Combine Rice vinegar, Soy sauce, Olive oil, honey and fish sauce in a bowl. Shred the finger on top of ingredients and whisk well. In another large bowl, combine all vegetables together and pour vinaigrette on top and toss well.
Place salad on a plate and garnish with sesame seeds and pink peppercorns. Begin warming a pan with vegetable oil and add shrimp before the oil gets hot. Cook the shrimp for 2 minutes on each side, until it is crispy and golden brown. Top the salad with shrimp and garnish with cilantro leaves.
La Maison Maille offers a mustard for every palette. Don’t be afraid to use another flavour of your choice in place of the Honey Mustard.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille