Fried shrimp salad

Ingredients:

Salad

• 0.5 kg medium shrimp, peeled and deveined
• 1 large egg
• 1 cup instant flour (such as Wondra)
• 1 tbsp. l. Cajun seasoning
• Vegetable oil, for deep-frying
• 2 romaine lettuce hearts, torn into small pieces
• 1 medium tomato, chopped
• 1 small red onion, thinly sliced
• 1 green bell pepper, cut into strips

Refueling

• 1/4 cup mayonnaise
• 2 tbsp chopped gherkins + 2 tbsp brine
• 2 tsp grainy mustard
• 0.5 tsp hot sauce

Preparation:

1. Prepare the dressing: In a bowl, mix mayonnaise, gherkins and their brine, mustard, hot sauce, salt and black pepper to taste.
2. Cut the shrimp in half lengthwise. Beat the egg with 2 tablespoons of water in a bowl. In another bowl, mix the flour, Cajun seasoning and 2 teaspoons of salt.
3. In a deep frying pan, heat about 1 inch (2.5 cm) of vegetable oil until it reaches 350°F (175°C) on a deep-fry thermometer (drop in a shrimp piece and it should sizzle). Dip each shrimp in the egg mixture, then coat in the flour mixture. Working in batches, fry the shrimp until crispy and golden brown, turning once, about 2 minutes. Transfer with a slotted spoon to a paper towel-lined plate; season with salt.
4. In a large bowl, combine the lettuce, tomato, onion, and bell pepper with the dressing; season with salt and pepper to taste. Divide the salad among serving bowls and top with the shrimp.