Fried Brie Cheese, Endive Salad with Shrimp and Mango
….I took out the leftover Brie cheese from the refrigerator, cut it into bite-sized pieces, coated them with flour, egg, and breadcrumbs, and quickly fried them in hot oil to make pretty balls. They are delicious to eat on their own, but they also make a perfect salad when paired with endive, arugula, mango, and seasoned shrimp grilled in a pan and drizzled with your favorite salad dressing. I experimented with different toppings on the endive, enjoying the freshness with each bite. The sauce, made primarily with mayonnaise, goes well with any salad ingredients, but it particularly complements endive. I recommend trying it at least once. The crispiness of the endive and the richness of the Brie cheese balls can be satisfied by the sauce’s tangy sweetness. Endive is one of our favorite vegetables. Unfortunately, most people are unsure on how to use it like me. I also use it in salads rather than in other recipes. It’s good enough to use in salads only. However, going out of your comfort zone and giving this flavorful vegetable a try can bring a hearty dose of nutrients, flavor, and versatility to your diet. It generally has a crisp, crunchy texture and a slightly bitter taste. It works well in salads or cooked and served as a delicious endive appetizer.
Servings: 4
Time: 1 hour plus store the cheese balls in a refrigerator for 1 hour
Ingredients:
- Cut 500g of Brie cheese into bite-sized pieces
- 400 g shrimp, peeled and deveined
- 1 tbsp white wine
- sea salt to taste
- black pepper to taste
- paprika powder to taste
- 1 tbsp olive oil
- 1 tbsp avocado oil
- 1/2 cup flower
- 2 eggs, beaten
- 1 tsp mirin
- 1 cup panko
- 150–200 g endive, removed leaf by leaf
- 1 mango, cut into small pieces
- 1/2 apple, thinly sliced
- arugula to taste
- 5 kumquats, sliced and removed seeds
- canola oil to fry
For salad dressing:
- 2 tbsp mayonnaise
- 2 tbsp triple crunch mustard
- 2 tbsp white balsamic vinegar
- 2 tbsp muscovado
- 2 tbsp lemon juice
- 2 tsp garlic, minced
- 1/4 tsp sea salt
Cooking Instructions:
- Coat each brie cheese thoroughly with the potato starch and flour. Repeat this process with the remaining brie cheese.
2. Beat the egg, mirin, and a pinch of sea salt thoroughly in a bowl. Dip each piece of brie cheese in the beaten egg mixture and coat it with panko. Transfer to another tray.
3. Store it in the refrigerator for 1 hour. This will help it firm up slightly, making it easier to fry.
4. Marinate the shrimp in sea salt, black pepper, white wine, paprika powder, and olive oil thoroughly, then set aside for 20 minutes.
5. Combine the mayonnaise, triple crunch mustard, white balsamic vinegar, muscovado sugar, lemon juice, garlic, and sea salt in a bowl. Mix well. Set aside.
5. Place all ingredients onto a tray.
6. Heat a pan over medium-high heat and add the avocado oil to the pan.
7. Grill the marinated shrimp until they are cooked through. Set aside.
8. Heat a pan over medium-high heat and add canola oil. Heat the oil to 140°C. (To test if the oil is ready, insert a wooden chopstick into the oil; bubbles should form around the chopstick.) Place several layers of paper towels on a sheet pan. Fry the cheese balls in the pan until golden brown.
9. Arrange the endive in a row on a serving plate.
10. Place the arugula on top of the endive leaves.
11. Arrange the mango slices on top of the arugula.
12. Place the grilled shrimp on top of the mango slices.
13. Arrange the sliced apple on top of the shrimp.
14. Arrange the fried cheese balls on top of the apple.
15. Place the sliced kumquat on top of the fried cheese ball.
16. Serve it with the salad dressing.
You can also view this recipe on Instagram.
