Starter

Mozzarelline and shrimp in panko coating on asparagus-melon salad

Name: Mozzarelline and shrimp in panko coating on asparagus-melon salad
Yield: for 4 persons
Ingredients: 2 Packungen Brimi Heumilch Mozzarelline (ca. 36 Stück); 3 eggs; 80 g flour; 150 g Panko/Paniermehl; Oil or fat for deep-frying; 16 shrimps; 1 honeydew melon; 800g green asparagus; Optional: arugula or rocked salad; Olive oil, lemon, white balsamic vinegar

60 min

elaborate

for 4 persons

A light and summery dish with a satisfying crunch: tender, melting mozzarelline and juicy shrimp in a crispy panko coating crown a fresh salad of green asparagus and sweet melon.

Here’s what you need:

For the Mozzarelline & Shrimp

2 Packungen Brimi Heumilch Mozzarelline (ca. 36 Stück)
3 eggs
80 g flour
150 g Panko/Paniermehl
Oil or fat for deep-frying
16 shrimps

For the salad

1 honeydew melon
800g green asparagus
Optional: arugula or rocked salad
Olive oil, lemon, white balsamic vinegar

Let’s go

Preparation

Remove the mozzarella balls from the liquid, let them drain well, and pat them dry thoroughly with a paper towel.
Place the flour and eggs each in separate bowls. Beat the eggs well.
Coat the mozzarella balls first in flour, then in egg, then in flour again. After that, dip them once more in egg and then roll them in panko or breadcrumbs. Repeat the same process with the shrimp.
Fry the mozzarella balls and shrimp in hot oil for about 1–2 minutes until golden brown.
For the melon-asparagus salad, peel the lower ends of the asparagus and cut off the woody ends. Then boil the asparagus in salted water for about 3 minutes, and immediately transfer them into a bowl of cold water with ice cubes to keep them crisp and retain their green color. Finally, cut the asparagus into thirds and arrange with cubed melon pieces. Optionally, garnish the salad with some lamb's lettuce or arugula according to your preference.
Drizzle the melon-asparagus salad with a dressing made from olive oil, lemon, and white balsamic vinegar.