Deep-Fried Avocado with Spicy Shrimp and Mango Salad

Name: Deep-Fried Avocado with Spicy Shrimp and Mango Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: fusion
Ingredients: 2 pcs firm ripe avocados; 1 dl all-purpose flour; 2 pcs eggs, beaten; 3 dl panko breadcrumbs; 0.5 tsp salt; 0.5 l neutral canola oil for deep-frying; 300 g hand-peeled shrimp, well drained; 1 pcs ripe mango, peeled and cut into 5 mm dice; 0.5 pcs red chili pepper, finely chopped; 0.5 pcs red onion, finely chopped; 3 tbsp mayonnaise; 1 tbsp crème fraîche (34%); 1 tsp sriracha sauce; 1 pcs lime, finely grated zest and 1 tbsp squeezed juice; 2 tbsp fresh cilantro, finely chopped; 0.25 tsp salt; 1 pinch black pepper

By Culiora

Friterad avokado med kryddig räkröra och mango served on a plate, photographed in natural light

Crispy panko-breaded avocado deep-fried to a golden brown and filled with a fresh, sweet-and-spicy shrimp salad of mango, chili, and lime. The contrast between the warm, creamy avocado and the cool, zesty filling makes this an exquisite appetizer.

Servings: 4
Prep time: 20 min
Cook time: 15 min
Total time: 35 min

Ingredients

2 pcs firm ripe avocados
1 dl all-purpose flour
2 pcs eggs, beaten
3 dl panko breadcrumbs
0.5 tsp salt
0.5 l neutral canola oil for deep-frying
300 g hand-peeled shrimp, well drained
1 pcs ripe mango, peeled and cut into 5 mm dice
0.5 pcs red chili pepper, finely chopped
0.5 pcs red onion, finely chopped
3 tbsp mayonnaise
1 tbsp crème fraîche (34%)
1 tsp sriracha sauce
1 pcs lime, finely grated zest and 1 tbsp squeezed juice
2 tbsp fresh cilantro, finely chopped
0.25 tsp salt
1 pinch black pepper

Instructions

Roughly chop half of the shrimp and leave the remainder whole. Place all the shrimp in a mixing bowl.
Stir the diced mango, finely chopped red chili, finely chopped red onion, and finely chopped cilantro into the bowl.
Add the mayonnaise, crème fraîche, sriracha sauce, lime zest, and 1 tbsp lime juice. Stir gently so as not to crush the shrimp. Season with 0.25 tsp salt and a pinch of black pepper. Chill in the refrigerator while preparing the avocados.
Halve the avocados and carefully remove the pits. Gently peel the avocado halves, keeping them completely intact. Lightly season all over with 0.5 tsp salt.
Set up a breading station with three shallow bowls: all-purpose flour in the first, beaten egg in the second, and panko breadcrumbs in the third.
Dredge each avocado half thoroughly in flour, dip completely in egg, and coat generously on all sides with panko. Repeat the egg and panko step once more for an extra-crispy crust.
Heat the canola oil in a wide saucepan or deep skillet to 180°C. Monitor with a cooking thermometer or test by dropping in a panko crumb, which should sizzle immediately.
Deep-fry the avocado halves two at a time for 2-3 minutes until evenly crisp and deep golden brown. Turn them carefully halfway through with a slotted spoon. Remove and drain on paper towels.
Place a warm deep-fried avocado half onto each small serving plate, hollow side facing up. Generously spoon the chilled shrimp salad into and over each half, and serve immediately.