Armoured Strawberries ( Strawberry Hoom Gro )


These strawberries come with their very own armour of shrimp meat, carrot and breadcrumbs. The warm strawberries inside add a sharp contrast that helps to cut through the fried taste of the shrimp. To finish it off, they are served with a sweet & sour strawberry dipping sauce. Strawberries are in season now, so enjoy them while you can.

5-8 Strawberries
50 gms Shrimp
30 gms Chopped Carrot
30 gms Chopped Onion
20 gms Chopped Coriander Leaves
1 Egg
1 Teaspoon Salt
1 Tablespoon Light Soy Sauce
1 Teaspoon Sugar
1/3 Teaspoon White Pepper
50 gms Breadcrumbs
350 ml Oil for Deep Frying

1. Clean the shrimps remove the black gut.
2. Put the shrimp into a blender, add the chopped carrots, chopped onions and coriander leaves, and blend until it forms a smooth paste.
3. Mix in salt, light soy sauce, sugar and white pepper.
4. Clean the strawberries and dry with kitchen paper.
5. Take some of this mince mixture and wrap the strawberry in it to completely cover it.
6. Whip the egg roll the coated strawberry in the egg, the roll it in breadcrumbs to coat it completely.
7. Heat the oil (medium heat 180 degrees Celsius).
8. Fry the strawberry balls for 10 minutes.
9. Drain on kitchen paper.

Ingredients Strawberry Sauce
1 Strawberry
3 Tablespoons Sugar
2 Tablespoons Vinegar
1 Teaspoon Salt
Chopped Coriander Leaves

1. Mix the vinegar, sugar and salt together and heat until the sugar has dissolved, the leave to cool.
2. Chop the strawberries finely, slice the coriander, and mix them into the sauce.

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