How to make it

  • In medium bowl combine apples, endive and celery.
  • In separate bowl whisk together mustard, vinegar and water.
  • Toss apple mixture with 3-1/2 teaspoons of the dressing and season with salt and pepper.
  • Season shrimp with salt and white pepper.
  • Lightly beat eggs with the mustard.
  • In a medium bowl crush crisped rice and cornflakes into tiny crumbs.
  • Dip each shrimp first into the flour then the egg then the cereal mixture.
  • Set aside on a plate until ready to fry.
  • Pour 2” of vegetable oil into a deep pot or casserole and heat oil to 350.
  • Fry shrimps in batches until golden brown about 3 minutes.
  • Remove and drain on plate lined with paper towels.
  • To serve mound some of the salad on center of each of 4 plates then place 5 shrimp around salad.
  • Garnish with lemon wedge and drizzle remaining dressing over top.

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