Recipe for shrimp chips with green mayonnaise
In connection with a culinary class for 6th graders, I was invited to share a couple of molecular gastronomy recipes.
This dish was one of them. Although there were no chemicals involved, there were plenty of challenges and fun techniques in this recipe.
To create a vibrant green mayonnaise, it is important to use a plant that contains a lot of chlorophyll, such as parsley, basil, or celery leaves.
The kids loved both the chips and the mayonnaise!
This dish is perfect as a super appetizer or snack.
Ingredients
Green oil
- 0.5 l Oil neutral tasting
- 2 bunches Broad leaf parsley
Green mayonnaise
- 3 Egg Yolk
- 18 gram Salt
- 45 gram Mustard
- 45 gram Apple Cider Vinegar
- 0.5 l Oil above green oil
- Salt and Pepper from grinder
- Lemon Juice to taste
Shrimp Chips
- 1 l Oil frying oil or rapeseed oil
- 10 Shrimp Chips uncooked
Instructions
Green oil
- Blanch the parsley and dry it well.
- Blend the oil with the parsley, preferably for a few minutes depending on how good your blender is.
- Pour your herb oil through a damp muslin/cheesecloth so that you are left with only the pure green oil.
- Whisk the egg yolks together with the salt, mustard, and apple cider vinegar.
- Add your green oil a little at a time. Continue whisking until you reach the desired thickness for the mayo. If it becomes too thick, you can mix in a little water or more vinegar.
- Season with salt, pepper, and lemon juice.
- Pour the oil into a medium-sized pot without a Teflon/non-stick coating. It is important that the pot can withstand high temperatures!
- Place the pot on the stove and heat the oil to around 180 degrees Celsius (356 degrees Fahrenheit). Check the temperature with a thermometer.
- Place 3 - 4 chips in the oil at a time and wait until they have popped. This takes between 10 and 20 seconds, and they are done when they are "curled up".
- Remove the finished shrimp chips from the oil with tongs. The tongs must, of course, withstand the heat, so use metal ones!
- Place the chips on a plate with a paper towel to drain off excess oil.
- Repeat with the remaining shrimp chips.
- Put the green mayonnaise in a piping bag and pipe a little onto each shrimp chip.
- Serve!
