Shrimp tempura with garlic dip and chimichurri sauce - 7 Thalasses

Ingredients

• 8 pcs Jinga 30/50 (7 THALASSES) shrimps
• 50 ml olive oil
• 30 ml lemon juice
• 50 g parsley (leaves only)
• 15 g coriander (leaves only)
• 1 teaspoon of dried oregano
• 1 small chilli finely chopped
• ½. clove of garlic
• zest and juice of ½ lime
• salt
• pepper
• 250 g of all-purpose flour
• 9 g instant yeast
• 330 ml beer
• 25 g cornflour
• 60 ml white vinegar
• 2 medium garlic cloves
• 60 ml olive oil
• 20 ml lemon juice
• 150 g boiled potato
• 100 g breadcrumbs