Bresc BV

Hot Shrimp Fries

Ingredients

  • 600 g chips
  • 350 g prawns, breadcrumbed
  • 120 g Bresc peperoncini marinati
  • 100 g cheese sauce
  • 100 g Sriracha mayonnaise
  • 100 g Bresc chunky salsa tomato
  • 20 g spring onion, finely sliced
  • 10 g Bresc garlic puree

Preparation method

Deep-fry the chips. Then deep-fry the prawns for 2 to 3 minutes. Garnish the chips with half of the cheese sauce and the Sriracha mayonnaise. Arrange the prawns on top. Garnish with the chunky tomato salsa. Finish off with the other half of the cheese sauce and mayonnaise. Garnish with peperoncini and finely cut spring onion.