Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
Dissolve jello in boiling water.
Add lemon juice.
Chill until slightly thickened.
Add avocado and shrimp.
Chill until firm.
Cut into squares and serve on lettuce, topping with mayonnaise.
Heat a heavy-based frying pan on high. Add corn and stir for 5 minutes, until golden. Remove and cool. Place in a bowl with other salad ingredients.
To make the dressing, combine ingredients in a screw-top jar. Season to taste and shake. Pour over salad and serve.
Trim the husks and silks from the corn. Using
Drizzle with oil and maple syrup. Cover and cook on low heat
eat to medium-low and add the shrimp.
Cook for 7
br>Fold tortillas into bowl and heat in oven for 10
inaigrette: whisk the vinegar and honey together and season to taste. Drizzle
ater along with the peppercorns and a generous pinch of salt
n a small bowl, cover and refrigerate for at least 30
Grill the asparagus, in batches, until just tender; cool.
Combine asparagus on serving platter with arugula, avocado and nuts.
Whisk vinegar, oil and salt and pepper to taste in a small bowl. Just before serving, drizzle over salad.
Mix the vegetables, onion and pickle spear in a small
nutes until swollen and tender. Drain well and leave to cool
asabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in
Mix the chili, lemon, dill and oil with the crayfish tails. Slice inside the avocado, using the picture as guide. Divide the avocado and crayfish between 4 plates then serve with lemon wedges.
ith salt, lime juice, oil and aji. Knead until mixture is
mall cubes. Peel avocado, remove pit and chop into small cubes
Pick over the crab to remove any bits of shell or cartilage. Put the mayonnaise, lime juice, chilies, coriander, chives and salt and pepper to taste into a bowl.
Add the crabmeat and toss lightly to blend without breaking up the crab lumps.
Toss Romaine lettuce, mixed salad greens, arugula, mixed beans, cucumber, sweet red pepper, radishes, tomato, avocado, and ham together in a large bowl. Serve cold.
ndle, remove meat from tail and claws, keeping meat intact.