Cookbook

Suggested by Marie-Christine Schorr,
for 4 people.

● 16 cooked shrimp or prawns

For the sauce
● 1 tablespoon cream
● 1 tablespoon tomato paste
● 1 tablespoon plain yogurt or cottage cheese
● 1 teaspoon honey
● 1 teaspoon mayonnaise
● ½ teaspoon of garlic powder
● ½ teaspoon chili powder
● ½ teaspoon salt

For the batter
● 2 eggs
● 100 grams /3.5 ounces flour
● 50 grams /1.8 ounces cornstarch 
● 1 teaspoon baking powder
● 10 centiliters/ ½ cup milk
● ½ teaspoon salt
 
Preparation
1. Prepare the sauce by combining all its ingredients in a bowl; mix until the sauce is smooth and homogeneous. Keep refrigerated until ready to serve. 
2. To prepare the batter, beat the eggs in a bowl then add the flour, cornstarch and baking powder gradually. Mix together until dough is dense and homogeneous. Lastly, incorporate the milk and salt. 
3. Shell the shrimps, keeping tail batter free. 
4. Dip each shrimp in the batter via its tail and place in a pot of hot frying oil. Cook for 2-3 minutes and place on paper towels. Serve immediately with the sauce.  

Courtesy of Tartine Jeanne.