Shrimp Amuse-Bouches
Recipe made by Cheffe Yin Line
Instagram: https://www.instagram.com/cheffe_yinline/
15 parts | 
30 minutes
Ingredients for 15 pieces:
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A ripe avocado
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1 to 2 limes
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1 teaspoon of AYAM ™ green curry paste
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15 ready-made shrimp chips
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15 raw shrimps
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3 tablespoons of AYAM ™ sweet and sour sauce
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A bunch of fresh coriander
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A slice of red onion
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A can of AYAM ™ dehydrated black mushrooms
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A few mesclun or spinach leaves
Preparation:
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Rehydrate black mushrooms in lukewarm water
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To make the guacamole with green curry: recover the flesh of the avocado by scraping the green part well (at best, peel it). Add the juice of half a lime and its zest (a little more if necessary, depending on the size of the lemon). Add a thin slice of red onion and a few cilantro leaves. Add the spoonful of green curry paste. Mix finely until you have no more pieces
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Shell the shrimp, cut the back in half to remove the small black casing
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Fry the shrimp in a drizzle of olive oil over medium heat, 1 to 2 minutes on each side depending on the size of the shrimp
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Add the sweet and sour sauce and half a lemon juice and coat the shrimps well
- For the dressing: on a shrimp chips, place a small leaf of mesclun. Place a teaspoon of green curry guacamole. Place a shrimp upside down. Decorate with a little black mushrooms and a leaf of fresh coriander
Tip: Can be prepared in advance if the mesclun leaf separates the chips from the guacamole well.
