Vegetable crisps with fried shrimp and aioli
This recipe comes from the cookbook 'Veggies & Fish' by Bart van Olphen. This perfect appetiser platter features crispy, thin vegetable crisps and small shrimp, served with homemade aioli. Enjoy!
Slice the cassava, sweet potato, beets, and carrot into thin slices using a mandoline or grater. Lay them out separately on a rack and let them dry for 30 minutes.
Make the aioli: Crush the garlic, bread, and a pinch of salt in a mortar and pestle to form a paste. Using a whisk, mix in the egg yolk, then gradually add the olive oil, drop by drop while whisking. Slowly, it will form a mayonnaise-like consistency. Season with lemon juice, salt, and pepper to taste.
Heat the oil to 170°C and fry the sliced vegetables and cavolo nero until crispy, for a maximum of 2 minutes. Drain immediately on paper towels. Then, fry the shrimp in the same oil for 1 minute until crispy. Drain well on sheets of kitchen roll.
Serve with flaky salt and the aioli. Enjoy!
