- 200g of tomato coulis sauce
- 1 red pepper in oil
- 20 Surimi Sticks
- 30g mild or strong chorizo (according to taste)
- 30g breadcrumbs
- 1 egg
- 30g flou
Pour the tomato coulis into the bowl of a blender. Drain and add the pepper, chopped into pieces.
Blend until perfectly homogeneous and set aside in the refrigerator.
The breaded sticks:
Chop the chorizo into pieces and place them in the bowl of a blender with the breadcrumbs and reduce them to a fine, homogeneous crumb mixture.
Place it in a bowl.
Pour the flour into a second bowl and the whipped egg into a third bowl.
Dip the Petits Coraya one by one in the flour, then the egg and then the chorizo breadcrumbs.
Heat a frying pan with a little fat and add the breaded sticks. Brown over medium heat and turn them over to finish cooking.
Place them on absorbent paper to remove any excess grease and serve immediately with the sauce.
Suggestion: For a sweet and sour sauce, add a little Worcestershire sauce