Our junior food stylist Jana is sharing her mom’s salad cups recipe with all of you today. Her family often enjoy this dish on special occasions.

SERVES 8 // COOKING TIME 1 hour

INGREDIENTS
For the curried shrimp
400 g shrimp
1 cup coconut milk
2 tbsp curry powder
2 tsp cayenne pepper
2 tsp ground ginger
1 tsp cinnamon
Vegetable oil, to fry
For the fried avocado
½ cup flour
Salt and black pepper
2 eggs, beaten
2 tbsp water
½ cup breadcrumbs
½ cup desiccated coconut
2 avocados, peeled and cut into 8 slices each
Vegetable oil, to deep-fry
16 butter lettuce leaves

METHOD

For the curried shrimp
1. Combine all ingredients. Let the shrimp marinate for 30 minutes.
2. Heat a glug of oil in a pan and fry shrimp until pink and cooked through.
For the fried avocado
1. Mix the flour, salt and pepper in 1 bowl. Mix eggs and water in another bowl. Mix the breadcrumbs and coconut in a third bowl.
2. Dip each slice of avo in the flour, then the egg, then the breadcrumbs, shaking off any excess crumbs.
3. Fill a pot about 3 cm deep with oil. Fry the avo, turning often, until golden all over.
To assemble
1. Divide the shrimp between the lettuce leaves and top with the fried avocado.

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