“Crispy Shrimpy” burger


I had that crazy (or stupid) idea in my head for a few weeks: What kind of burger can I
make using shrimps as patty? So I finally decided to give a try and see what I can do.

Ingredients for one burger:

  • 250 gr of shrimps
  • A spring onion
  • An egg
  • Bread crumbs
  • Burger bun
  • Lettuce
  • Sweet sour sauce
  • Mayonnaise
  • Sesame seeds
  • Flour

  1. For the patty, I first minced the shrimps and the white part of the spring onion thanks to
    a blender.
  2. I added then some pepper and 3 teaspoons of flour, but potato starch would have been better, and mixed it properly.
  3. The result was too soft so I formed the patty on some plastic foil and put it in the fridge for 20 minutes (longer would have been better).
  4. After that, I rolled the patty in the flour, egg and bread crumbs and fried it in a pan.
  5. For the sauce, I cut the burger in two when it was ready so I could test two different sauces: sweet sour sauce and a sauce made from 2 tablespoons of mayonnaise and 2 teaspoons of sesame seeds that I crushed.
  6. I toasted the buns and sliced the green part of the spring onion
  7. Finally I build the burger(from bottom to top):
    1. Bun
    2. Lettuce
    3. Patty
    4. Sauce
    5. Spring Onion
    6. Bun

It was an interesting and promising burger but it need some more work. The sweet sour sauce seemed to be better but I still have to see how it would be with a better sesame sauce.
Some of the improvement that I already see is to perhaps not mince all the shrimps but instead mix a part that is minced with a part that is diced, it should give more consistence to the patty.
The second improvement would be to build it differently: bun, patty, sauce, spring onion, lettuce and the top bun. This way the lettuce will not be “cooked” by the heat of the patty.
Finally, adding some spices could be added to the patty.

If you have any other idea, please share them with me 😉


Biltong in an oven


So after a bunch of tries I finally managed to do something pretty close to the biltong that I buy in the South African pub close to my place. It is drier that the one I used to buy but I think it is just due to the meat I used that is very lean.


  • 500 gr of thin peaces of beaf (around 0.8 cm of thickness)
  • 3 tablespoons of vinegar
  • 1.5 teaspoon of salt
  • 3 teaspoons of coriander (powder or crushed grains)
  • 0.5 teaspoon of pepper
  • 0.5 teaspoon of paprika
  • 1 teaspoon of Cayenne pepper

  1. In a bowl mix the vinegar with all the spices.
  2. Dip the meat in the vinegar mix and make sure that all the meat is coated.
  3. Put the meat in a bowl, cover with plastic foil and marinate it over night in the fridge.
  4. Preheat the oven at 60°C with the “fan” mode switched on and a trail at the bottom of the oven.
  5. Hang the meat on a cooking grid and put it in the oven.
  6. Dry for at least 6 hours.
  7. When the meat is dry slice it in very thin pieces and it is done!

Bon appétit!


Découvertes / Discoveries

[Youtube] Cooking with dog


“Cooking with dog” is one of my favorite Youtube channel.
It have plenty of different interesting recipes cooked by “Chef” while “Francis”, the dog, explains each steps.
Most of the recipes are Japanese one, so it is perfect to discover new dishes or ways to cook.
I really enjoy watching their videos and sometimes I try some of their recipes.

If you want to follow them you can find them on Youtube, Facebook and Twitter.

PS: And: No! It is not “Cooking dog” >.<

One of the recipe that I tried to do but I was not quite successful, yet!


Пельмени, the Russian dumplings


It is a recipe I wrote in French a long time ago, so I finally decided to translate it.

On the picture, the dumpling are enormous since it was my first batch ever. Normally it is smaller: approximately as big as a ball of 2-3 cm of diameter.


Ingredients for 50 dumplings:

  • 3 glasses (25cl each) of flour
  • 100 ml of milk
  • 100 ml of water
  • One egg
  • 300 gr of minced pork meat
  • 200 gr of minced beaf meat
  • 2 onions
  • Salt, pepper


  1. Begin with the dough: Mix the flour and one tablespoon of salt in a bowl.
  2. Add the egg and one third of water and milk, and mix well.
  3. Add another third of water and milk and mix again. Do the same with the remaining water and milk.
  4. Cover the bowl with some plastic foil and let it rest for one hour at room temperature.
  5. Mix the two minced meats in another bowl. Use a slightly fat pork meat to have a juicier result. You can adapt the proportion of the different meats depending of your tastes.
  6. Dice thinly the onions and add it to the meat mix.
  7. Finally add some salt and pepper and mix nicely. You can also add some other spices like paprika or cayenne pepper.
  8. Roll the dough so it get a thickness of one or two millimetres.
  9. Cut circles in the dough. I generally just use a simple glass that i press on the dough to cut the circles.
  10. In each circle put a little bit of meat mix, fold the dough in two and press the extremities.
  11. When you have a nicely closed half-moon, press the two corners together.
    I made a little drawing to show how to do it : Circles are pression points and arrows are moves.
    Explications pelmeni
  12. You can at that point put them in the freezer or cook them directly.
  13. To cook them, boil some water with a bay leaf and some peppercorns. As the water starts to boil, add the pelmenis into the water. When the pelmenis begin to float, it means that it will be ready in 3 minutes.

Some butter is generally added on top before serving. And it is served with ketchup, spicy sauce or/and some sour cream.