Baked Shrimps in Saffron Dough with Winter Salads

Whisk and sift the flour with the baking powder and cornstarch. Mix well with the egg, 150 ml ice cold water, saffron and salt, let the dough rest for about 30 minutes. Only then stir in the sesame oil and let the dough rest again for about 10 min.

Peel the shrimp, but do not remove the tail fin. Score each shrimp on the back, wash out the casings and dry the shrimp well. Season with salt and pepper and turn to the other side in the flour.

Then pull the shrimp through the saffron batter and fry in hot clarified butter until crispy. Drain on kitchen roll.

Sauté the vegetable cubes in 2 tablespoons of sesame oil, add the vegetable soup, boil gently and cool.

Season strongly with honey, salt and freshly ground pepper. Add vinegar, 3 tablespoons of sesame oil and oil. Cut the tomatoes crosswise, blanch briefly, rinse, skin, quarter, core and remove the stalks.

Rinse and dry the lettuce leaves and pluck into bite-sized pieces.

Divide lettuce leaves and tomato quarters evenly among 4 plates. Pour the salad dressing on top and garnish the lettuce with cilantro greens. Place 2 each of the baked shrimp next to the leaf lettuce.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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