Shrimps&chicken crackers with plankton mayonnaise
- Coat with the mixture of Maltosec and Umami powder. Dispose a drop of mayonnaise on each cracker.
Kimchi and shrimps chips
- Mix all ingredients and bring to the boil while stirring with a flexible spatula. Once thick, pour the mixture on a silicone mat and stretch to a thickness of about 2 mm. Dehydrate for at least 24 hours at 70 °C. Once dried fry in oil at 220 °C for a few seconds to swell.
Chicken batter
- Mix all the ingredients and stir well by spoon.
Plankton mayonnaise
- Mix the water with the Guar gum, Easyplancton and Natur Emul and blend for one minute. Add the salt and emulsify adding the oil until get a mayonnaise texture.
Ingredienser
Shrimps&chicken crackers with plankton mayonnaise
- 500 g Kimchi and shrimps chips
- 70 g Chicken batter
- 50 g Plankton mayonnaise
Kimchi and shrimps chips
- 250 g Water
- 50 g Free Airbag
- 15 g Freeze-dried shrimp powder
- 5 g Kimchi powder
- 200 g Sunflower oil
- 5 g Salt
Chicken batter
- 20 g Poultry umami
- 50 g Maltosec
Plankton mayonnaise
- 150 g Water
- 25 g Easyplancton
- 6 g Natur Emul
- 200 g Olive oil
- 4 g Salt
- 0,70 g Guar gum
