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Les Marchés Publics de Montréal

Corn and Shrimp Donuts with Tomato and Spinach Salad

All recipes |  Lunch and brunch, Main dishes

Corn and Shrimp Donuts with Tomato and Spinach Salad, Déjeuners et brunchs
  • Serves four.
  • So esay to make and delicious!



    • 125 ml flour
    • 2 ml baking powder
    • 1 egg, beaten
    • 10 ml peanut oil
    • 60 ml milk
    • Salt and white pepper to taste
    • Corn kernels, cut off one ear of corn
    • 2 green onions, minced
    • 125 gr northern shrimp
    • 60 gr chopped coriander
    • 2 small hot peppers, chopped
    • Peanut oil for frying


    • 2 tomatoes, finely sliced
    • Young spinach leaves
    • Fresh coriander leaves
    • Juice of 1 lime and olive oil
    • Salt and hot pepper, finely chopped


    1. Donuts: whisk the flour, baking powder, egg, oil, milk and seasonings together.
    2. Add the corn, green onions, shrimp, coriander and hot pepper. Mix carefully.
    3. Heat some oil in an anti-stick frying pan, and spoon large spoonfuls of the mixture into it.
    4. Fry each side for 2 to 3 minutes, then remove and set on paper towels to soak up excess oil. Serve with the salad.
    5. Make the salad by crushing the hot pepper, coriander leaves and salt in a mortar (or mince together if you don’t have a mortar). Add the olive oil and lime juice. Arrange the tomatoes and spinach leaves on four plates and drizzle the vinaigrette over them.

    A recipe from our chef, Nicole Anne Gagnon.

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