Fried shrimp with ginger and strawberry sauce

Ingredients for 4 servings:

• 300 g strawberries, fresh
• 20 g ginger, fresh
• 30 g butter for the sugar reduction
• 2 tbsp vinegar (raspberry vinegar)
• 125 ml sherry
• 1 lime(s), the juice (alternatively lemon or lime)
• 1 liter vegetable oil for frying
• 1 egg yolk
• 50 g flour
• 1 tsp cornstarch
• 20 shrimp(s), raw
• 1 bunch of mint
• Sugar
• Salt
• Cayenne pepper
• 100 ml water, ice-cold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the sauce, hull and wash the strawberries, then chop them into small pieces, reducing the weight to 50g. Peel the ginger and slice them very thinly. Heat the butter and 2 tablespoons of sugar in a pan until the sugar is completely dissolved and the mixture turns golden yellow. While the sugar is melting, do not stir the butter; just swirl the pan several times. Pour in the raspberry vinegar, sherry, and lime juice, then add the strawberry pieces. Bring to a boil and simmer for about 4 minutes. Gently puree the strawberries and liquid and pass through a fine sieve. Return the sauce to the pan. Add the ginger slices and simmer for another 3 minutes. Season the sauce to taste with salt, cayenne pepper, and sugar. Slice the remaining strawberries and fold in. Heat the vegetable oil in a deep fryer or large saucepan to 180°C. Whisk the egg yolk with the flour, cornstarch, and 100ml of ice-cold water. Dip the shrimp almost completely into the batter and fry in hot oil for about 2 minutes until golden brown. Dip the mint leaves in the batter and fry. Arrange the shrimp on plates with the strawberry-ginger sauce and mint leaves and serve immediately. Note: The strawberry-ginger sauce can be eaten hot or cold.