Shrimp tart with French fries

Ingredients

• 200 g of rice flour
• 1 tablespoon of corn flour
• 1/2 teaspoon of sugar
• 1/2 teaspoon of salt
• 1/2 cup of coconut juice (200 ml)
• 400 ml of water
• Dried shrimp (approximately 100 g)
• sesame oil
• Garlic confiture

First, prepare the shrimp for frying. The dried shrimp are soaked in warm water to soften them, then rinsed and drained. They are then finely chopped using a food processor.

In a pan over low heat (level 4), cook the chopped shrimp, stirring constantly, until they are well browned (2-3 minutes).

Combine the rice paste, maize flour, salt, and sugar. Add 1/2 cup of coconut juice and 400 ml of water, then mix until the dough is smooth.

Bring the water to a boil in a wok, then pour a layer of sesame oil onto the mold. Next, add a layer of batter (about 2 tablespoons). Cook for approximately 10 minutes, or until the batter is cooked through and firm.

Repeat the process for the remaining two layers of dough, ensuring that each layer is cooked evenly.

Allow the pie to cool completely before cutting and serving it with the French-fried shrimp, the Allium sativum oil paint, and the Allium sativum jam.