Fried Shrimp Flatbreads with Spicy Cardamom Sauce

Ingredients

• 45 servings pepper black freshly ground
• 2 tablespoons buttermilk 
• 2 tablespoons chives minced
• 0.5 cup crème fraîche 
• 1 large water with 1 tablespoon of water beaten (large)
• 7 cloves garlic minced
• 1 teaspoon ground cardamom 
• 0.5 teaspoon ground cumin 
• 1  haas avocados sliced lengthwise
• 2 tablespoons juice of lemon freshly squeezed
• 1  lemon zest grated
• 2 tablespoons mint leaves chopped
• 0.3 cup pickled beets red sliced (from a jar of pickled beets and onions)
• 1 cup panko bread crumbs (Japanese bread crumbs)
• 45 servings salt 
• 1 pound shrimp shelled deveined
• 4  thai chile minced
• 45 servings vegetable oil for frying
• 4  flour tortilla such as naan, or thick flour tortillas, warmed thin (, )

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• blender

Directions

1. In a bowl, whisk the crme frache with the buttermilk, mint, chives, lemon zest and 1 minced garlic clove; season the crema with salt and pepper.
2. In a blender, combine the remaining minced garlic with the chiles, cardamom, cumin and lemon juice. Puree until smooth. Season the cardamom sauce with salt and pepper.
3. Put the beaten egg and panko in separate bowls. Dip the shrimp in the egg, then dredge in the panko; transfer to a baking sheet. Refrigerate for 10 minutes.
4. Preheat the oven to 35
5. In a saucepan, heat 1 inch of vegetable oil to 35
6. Fry 4 shrimp at a time, turning once, until browned and crisp, about 2 minutes.
7. Transfer the shrimp to a rack set over a rimmed baking sheet to drain; season with salt. When all of the shrimp have been fried, transfer them to the oven and bake until heated through, about 2 minutes.
8. Spread the warm flatbreads with the spicy sauce. Arrange the avocado and the shrimp on top. Scatter the pickled onion on top, drizzle with the crema and serve.