Apple-fennel shrimp tartare poke pop
Poke pop de tartare de crevettes au fenouil et à la pomme

Preparation time 20 minutes

Total time: 20 minutes

Ingredients

Caper mayonnaise

  1. 125 mL (1/2 cup) Cuisine Poirier mayonnaise
  2. 30 mL (2 tbsp.) chopped capers

Tartare and popcorn shrimp

  1. 375 g (3/4 lb.) Nordic shrimp
  2. 30 mL (2 tbsp.) very finely diced fennel
  3. 30 mL (2 tbsp.) very finely diced apple
  4. 30 mL (2 tbsp.) Cuisine Poirier mayonnaise
  5. 15 mL (1 tbsp.) snipped green onion
  6. 1/2 package (160 g) tempura batter mix
  7. 150 mL (2/3 cup) water
  8. 1/2 package (70 g) panko breadcrumbs
  9. frying oil
  10. 175 mL (3/4 cup) cooked sushi rice
  11. 125 mL (1/2 cup) finely diced fresh nectarine
  12. 125 mL (1/2 cup) finely diced fresh mango
  13. To taste, masago

Directions

  1. Mix caper mayonnaise ingredients together in a bowl. Reserve. 
  2. In a separate bowl, make tartare by combining 250 g (1/2 lb.) shrimp, the fennel, apple, mayonnaise, and green onion. Stir well and reserve in fridge.
  3. In a small bowl, beat tempura mix with water until batter is smooth and resembles a thick crêpe batter. 
  4. Dip remaining shrimp in tempura batter and coat with panko.
  5. In a large saucepan or fryer, heat frying oil to 180°C (350°F). Fry panko-crusted shrimp for 2 to 3 minutes, until golden and crispy. Place on paper towels and set aside.
  6. Place cooked rice in a large serving bowl. Garnish with nectarine, shrimp tartare, and mango. Decorate with popcorn shrimp, masago, and caper mayonnaise. 

* Visit IGA.net/sushi to learn how to cook sushi rice.

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