Shrimps in a spicy currant sauce


  • 16 royal shrimps
  • 100 grams arugula
  • vegetable oil for frying
  • For the sauce: 200 grams red currants
  • 1 shallot
  • 1 red chili pepper
  • 50 grams sugar
  • salt
  • 1 teaspoon cornstarch
  • 1 teaspoons currant liqueur
  • 1 teaspoons honey

Preparation method (receipt)

Peel shrimps, cut intestinal vein. Rinse arugula, then shake. For the sauce clear shallots and finely chop it. Wash the chili, cut seeds and partitions, cut into thin rings. Pass the shallot in oil, add the currants, chili, sugar, salt and 3 tablespoons of water, cook for 5 minutes. Wipe sauce through a colander, add the dissolved starch in cold water, bring to a boil, season with liqueur, honey and salt. Fry shrimps on both sides in vegetable oil for 3-4 minutes. Share on arugula, pour the sauce on top.

shrimps salad vegetable oil red currant shallot chili pepper sugar salt cornstarch currant liqueur honey