Mini blinis fusion with shrimp tempura, avocado cream, and cranberry-chili salsa (variant 657cead1) - photo 1
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Mini blinis fusion with shrimp tempura, avocado cream, and cranberry-chili salsa (variant 657cead1)

Party Recipes Snacks Fusion cuisine 90 min Medium 15 wyświetleń ~72.63 PLN - (0)
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Description

A seasonal, impressive fusion snack created with parties in mind: small, fluffy blinis serve as a base for golden shrimp tempura, fresh avocado cream, and a spicy-sweet cranberry and chili salsa. The dish combines flavors from Central Europe (cabbage, cranberry), Japanese cuisine (tempura), and Mexican cuisine (avocado cream), creating contrasts in textures (soft blinis, crispy shrimp) and striking colors (green cream, red cranberry dots, purple cabbage). Serve as finger food on a large platter — perfect for winter gatherings and holidays, it catches the eye and appeals to both classic fans and those seeking new combinations.

Ingredients Used

Ingredients (25)

Servings:
4
  • Wheat flour 300 g
  • Buckwheat flour 50 g
  • Rice flour 40 g
  • Milk 300 ml
  • Egg 2 szt.
  • Baking powder 10 g
  • Sugar 70 g
  • Butter 30 g
  • Raw, peeled shrimp 400 g
  • Sparkling water (ice-cold) 200 ml
  • Rapeseed oil 300 g
  • Red cabbage 300 g
  • Apple cider vinegar 50 ml
  • Fresh cranberry 150 g
  • Lime 1.2 szt.
  • Avocado 1 szt.
  • Greek yogurt 100 g
  • Soy sauce 40 ml
  • Honey 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Fresh chili 8 g
  • Black pepper 4 szczypty
  • Dill 0.8 pęczek
  • ✨ Opcjonalne
  • Pomegranate seeds 80 g
  • Toasted sesame seeds 20 g
💰 Szacowany koszt dania: ~72.63 PLN (18.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancakes

1

Prepare the dry mixture: sift the wheat flour (300 g) and buckwheat flour (50 g) into a large bowl, add baking powder (10 g), salt (3 g), and 20 g of sugar. Sifting will remove lumps and aerate the flours — this is important for the fluffiness of the blinis.

Ingredients: Wheat flour, Buckwheat flour, Baking powder, Salt, Sugar
Use a large, wide bowl (at least 3 l) and a sieve for sifting. A common mistake: skipping the sifting causes lumps in the dough.
2

In a second bowl, beat the eggs (120 g), add the milk (300 ml) and melted, cooled butter (30 g). Pour the liquid ingredients into the dry ones: make a well in the flour, pour in about half of the liquids and stir the middle part with a fork until a thick paste forms. Then add the rest of the liquids and vigorously whisk until you have a smooth, pourable batter without large lumps. The consistency should be like thick yogurt — it easily spreads on the pan but does not run off immediately.

Ingredients: Egg, Milk, Butter, Wheat flour, Buckwheat flour
Use a whisk or mixer on low speed. If you don't have a mixer, stir vigorously for 1–2 minutes. Note: do not mix for too long (do not over-aerate).
3

Set the dough aside for 15–20 minutes at room temperature — the ingredients will "settle," which will improve fluffiness. After resting, check the consistency: if it's too thick, add 1–2 tablespoons of milk and mix quickly.

Ingredients: Wheat flour, Milk, Egg
Cover the bowl with a cloth to prevent a skin from forming on the surface. A common mistake: frying immediately after mixing — the blinis will be dense and less fluffy.
4

Fry mini pancakes in a preheated pan: heat a non-stick pan with a diameter of 24–26 cm over medium heat. Brush with a small amount of butter (use a brush). Pour about 1–1.5 tablespoons of batter for each pancake (it should form a small, round cake 6–7 cm in diameter). Fry for 1.5–2 minutes, until bubbles appear on the surface and the edges slightly dry, then flip and fry the other side for 40–60 seconds until golden.

Ingredients: Butter, Wheat flour, Buckwheat flour, Egg, Milk
The best is a non-stick pan. Use a spoon to scoop the same portion of batter, so all the blinis will be even. Don't set the heat too high — the blinis will burn on the outside and be raw on the inside.
5

After frying, place the pancakes on a plate lined with paper towels or a rack to prevent them from getting soggy from steam. Keep them loosely covered with a cloth to stay warm before serving.

If you prepare the blinis in advance, warm them briefly in the oven at 80°C before serving.

Quick-pickled red cabbage

6

Thinly shred the red cabbage (300 g) — use a sharp knife or a mandoline set to thin. Transfer to a bowl, sprinkle with 10 g of sugar and lightly salt (1 g). Pour in apple cider vinegar (50 ml) and 40 ml of water, mix vigorously and massage with your hands for 1–2 minutes until the cabbage softens slightly. Set aside for at least 20 minutes — it should retain its crunch but lose its raw hardness.

Ingredients: Red cabbage, Sugar, Apple cider vinegar, Salt
Use gloves if you don't want to stain your hands. A mandoline will speed up the process, but be careful with your fingers — use the guard.

Cranberry-Chili Salsa

7

In a small saucepan, add the cranberries (150 g), 40 g of sugar, and finely chopped chili pepper (8 g). Add the juice of half a lime (about 15–20 g) and 30 ml of water. Cook over low heat for 6–8 minutes, until the cranberries burst, the sauce thickens, and takes on a slightly sticky consistency. After cooking, let it cool to room temperature — the sauce will thicken further as it cools.

Ingredients: Fresh cranberry, Sugar, Fresh chili, Lime
Cook over low heat and stir every minute – the cranberry may splatter. If the sauce is too sour, add a little more sugar (5 g at a time), if it's too sweet, a splash of apple cider vinegar will restore the balance.

Avocado cream

8

Cut the avocado (200 g), scoop out the flesh and place it in a bowl. Add Greek yogurt (100 g), juice from the other half of the lime (about 15–20 g), 2 g of pepper, and 1 g of salt. Mash with a fork into a creamy paste or use an immersion blender for a smooth consistency. The consistency should be thick but spreadable.

Ingredients: Avocado, Greek yogurt, Lime, Black pepper, Salt
If the avocado is unripe (hard), you can add 1–2 more tablespoons of yogurt or a bit of oil to achieve a creamy texture. Avoid making the cream too runny, as it will drip off the blinis.

Shrimp tempura — preparation

9

Dry the shrimp (400 g) with a paper towel and remove any intestinal threads if necessary. Prepare a bowl with wheat flour (part of the prepared 300 g) and rice flour (40 g) — mix them together. In a separate bowl, pour in very cold sparkling water (200 ml). Add 1 g of salt to the flours and gently mix in the sparkling water with a whisk — the batter should remain slightly lumpy and very cold. Do not blend until smooth — the lumps help achieve crispiness.

Ingredients: Raw, peeled shrimp, Wheat flour, Rice flour, Sparkling water (ice-cold), Salt
Use a bowl with ice underneath if the air in the kitchen is warm — cold tempura batter is key to crispiness. A common mistake: using warm water results in a heavy, greasy coating.

Shrimp tempura — frying

10

Heat the rapeseed oil (300 ml) in a wide pot or deep pan to a temperature of 170–180°C. If you don't have a thermometer, dip the tip of a wooden spoon — there should be steady bubbles around it. Dip the shrimp in the tempura batter, let the excess drip off, and carefully place them in the oil. Fry in batches (do not overcrowd the pan) for 1.5–2 minutes until the tempura is golden. Remove with a slotted spoon and transfer to a rack or paper to drain excess fat.

Ingredients: Rapeseed oil, Raw, peeled shrimp, Wheat flour, Rice flour
Use a kitchen thermometer if you have one; frying in oil that is too hot (above 190°C) will cause quick burning, while frying in oil that is too cold (below 160°C) will result in tempura absorbing too much fat.

Shrimp glaze

11

In a small bowl, mix the soy sauce (40 ml) with the honey (30 g). Once the shrimp are drained, quickly and gently brush them with a thin layer of glaze using a brush (aiming for shine and a hint of umami flavor) — do not soak them for too long, as the tempura may become soggy.

Ingredients: Soy sauce, Honey, Raw, peeled shrimp
Making the glaze just before serving will give you the best effect — tempura can become wrinkled if it is over-marinated in the sauce.

Assembly and serving

12

For each blin (6–7 cm), spread a layer of avocado cream (about 1 teaspoon), then add a small portion of pickled cabbage (about 1 teaspoon), followed by one shrimp tempura, and finally top with a small teaspoon of cranberry salsa. Garnish with a cilantro leaf, a few pomegranate seeds (optional), and sprinkle with a bit of toasted sesame (optional). Arrange the blins closely on a platter to create a colorful pattern.

Ingredients: Wheat flour, Avocado, Red cabbage, Raw, peeled shrimp, Fresh cranberry, Dill, Pomegranate seeds, Toasted sesame seeds
Use a small teaspoon or a piping bag for precise application of the cream and salsa. Additionally, you can add pomegranate seeds or sesame for decoration and texture.

Serving

13

Serve the blinis immediately after folding so that the tempura remains crispy. Arrange 6–8 pieces per person as finger food. Prepare someone to serve: napkins, small plates, and optionally an extra bowl of salsa.

If you are preparing a larger batch in advance, keep the blinis separate from the tempura and combine the elements just before serving — this is key to maintaining crispiness.

Fun Fact

💡

The combination of tempura with European elements is an example of fusion cuisine — the tempura frying technique was introduced to Japan by Portuguese merchants in the 16th century and has since evolved, blending with local flavors.

Best for

impreza zimowa przyjęcie koktajlowe świąteczne spotkanie z przyjaciółmi przekąski podczas degustacji

Tips

🍽️ Serving

Serve the blinis on a dark platter or board to make the color contrast stand out. Serve immediately after folding — tempura tastes best when crispy. Prepare extra salsa in a bowl next to it for guests or a small pot of warm soy-honey sauce for dipping.

🥡 Storage

Bliny: store in the fridge for up to 24 hours, preferably wrapped in plastic. Tempura: do not store fried shrimp for longer than a few hours; to restore crispness, reheat in the oven at 180°C for 3–4 minutes (note: do not microwave). Salsa and avocado cream: salsa will keep in the fridge for up to 3 days; avocado cream is best consumed the same day (you can add more lime juice to reduce browning).

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