🛒 Ingredients
- 400g raw shrimp, peeled and deveined
- 1 black garlic, crushed
- 1 red pepper, finely chopped
- 2 tablespoons of yellow chili paste
- 1 tablespoon of ground turmeric
- 3 tablespoons of extra‑virgin olive oil
- 1 juice of 1 lime
- 1 sea salt
- ½ teaspoon of freshly ground black pepper
- 1 sprig of fresh cilantro, chopped
👨🍳 Step-by-step instructions
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Step 1: Preheat the fryer to 200 °C. Meanwhile, season the shrimp with salt, pepper, and lime juice. The acidity cuts the protein, preventing drying during cooking.
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Step 2: Place the shrimp in a single layer in the fryer basket and cook 3 min. The rapid heat at 200 °C produces a Maillard reaction on the surface, giving a slight golden color without overcooking the interior.
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Step 3: Remove the shrimp and set aside. In a bowl, mix the black garlic, red pepper, yellow chili paste, turmeric, oil, and cilantro. This sauce is served cold, preserving the contrast between the hot shrimp and the freshness of the seasonings.
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Step 4: Serve the shrimp on a bed of the sauce and garnish with cilantro leaves. The contrast of textures and the zing of lime make each bite an explosion of flavor.
💡 Chef's tip
When frying at 200 °C for 3 min, the outer layer of the shrimp caramelizes at 150 °C while the center remains at 60 °C, ensuring juiciness and a perfect golden finish without burning.
📝 Our take
Este tiradito es una oda a la frescura del mar con un toque picante que despierta los sentidos. La salsa de cúrcuma aporta un color dorado y un matiz terroso que equilibra la dulzura del camarón. Al comerlo, sientes la brisa del océano y el calor de un sol andaluz. Es una experiencia que se queda en la memoria como un abrazo de sabores.
🍷 Wine & food pairing
Opta por un fino vino blanco de la DO Rías Baixas, como un Albariño joven. Su acidez y notas cítricas cortan la riqueza del ajo y el aceite, mientras que el carácter mineral complementa el aroma del ají amarillo.
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