2 cups (100 g) pasta (fusilli or farfalle)
1 cup (100 g) gramflour
seasoning to taste
2 tsp (10 ml) oil
1 tsp (5 g) baking powder
1 cup (100 g) shrimps
Oil for frying
2 (10 g) olives, diced
2 medium-sized (100 g) tomatoes, blanched and diced
1 tbsp (5 g ) basil leaves, julienned
2 tbsp (30 ml) olive oil
2 large flakes (10 g ) garlic
1 tbsp (10 g) capers
2 3/4 cups (150 g ) lettuce, shredded
2 tbsp (10 g) grated Parmesan cheese
1 tsp (5 g) crushed pepper
Cook the pasta in lightly – salted water, but do not make it too soft. Leave it al dente, with a bit of bite.
Prepare the batter with gramflour, seasoning, 10 ml oil and baking powder. Dip the shrimp in the batter and deep fry.
Toss the blanched pasta with olive oil, garlic, capers and the julienned tomatoes in a bowl.
Garnish with grated Parmesan cheese, olives, julienned basil leaves and crushed pepper. Serve warm with hot shrimp pakoda on top.