Panettone and Shrimps Mini Toast

• 1 Ciaculli Tangerine Panettone
• 1 pack of pickled shrimps
• 1 of fresh spring onion fresco
• 3 tablespoons of soy sauce and some more to dip it in
• 2 tablespoons of potato starch
• 1 egg white
• 1 sachet of light flaxseeds
• Peanut seed oil as required
• Valerian to garnish

Directions

1. Cut the spring onion into slices and put it in a bowl with the shrimps. Add the soy sauce and the potato starch and blend until the mixture is smooth.
2. Separate the egg white from the yolk and whip the egg white, then blend it into the mixture by stirring it from bottom to top.
3. Cut the crust off the panettone and cut it into small slices. Toast the slices in the oven at 160°C (320°F) until they become slightly brown.
4. Spread the shrimp cream on one side of the toasted slice and cover it with flaxseeds letting them stick well. Fry in oil at 160°C (320°F) until well browned.
5. Place the mini toasts on absorbent paper to soak up the extra oil.