Preparation

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.