Green oil

• 1. Blanch the parsley and dry it well.
  2. Blend the oil with the parsley, preferably for a few minutes depending on how good your blender is.
  3. Pour your herb oil through a damp muslin/cheesecloth so that you are left with only the pure green oil.
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• 1. Whisk the egg yolks together with the salt, mustard, and apple cider vinegar.
  2. 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.
  3. Season with salt, pepper, and lemon juice.
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• 1. Pour the oil into a medium-sized pot without a Teflon/non-stick coating. It is important that the pot can withstand high temperatures!
  2. Place the pot on the stove and heat the oil to around 180 degrees Celsius (356 degrees Fahrenheit). Check the temperature with a thermometer.
  3. 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".
  4. Remove the finished shrimp chips from the oil with tongs. The tongs must, of course, withstand the heat, so use metal ones!
  5. Place the chips on a plate with a paper towel to drain off excess oil.
  6. Repeat with the remaining shrimp chips.
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• 1. Put the green mayonnaise in a piping bag and pipe a little onto each shrimp chip.
  2. Serve!
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