Text 27611, 97 rader
Skriven 2012-07-28 16:24:00 av JIM WELLER (1:123/140)
Ärende: new 2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chinese-Style Deep-Fried Salty Shrimp
Categories: Chinese, Shrimp, Chilies, Spice
  Servings: 4

      3 c  peanut, canola or veg. oil
      3 lg cloves minced garlic 
      2    scallions, thinly sliced
      1 ts dried red chili flakes
     16    whole jumbo shell-on,
           head-on shrimp
    1/2    egg, beaten
    1/4 c  cornstarch
           Kosher salt and freshly
           ground black pepper
      1 ts five spice powder, Old Bay,
           smoked paprika, Sichuan
           peppercorns, or a
           combination 

I don't make this fried shrimp recipe just so I can eat the shrimp
heads. That would be like making chocolate chip cookies just for the
chocolate. You need both: the interplay between the richness and the
supporting structure. But certainly the shrimp heads are the lure,
the main attraction. 

Here is one of my first cultural class memories. I am quite young,
and my parents and I have not been in this country too long, and my
mother, in her attempt to be a generous hostess, fries shrimp with
their heads still attached. Our guests, all American-born, were
totally horrified, and I spend the rest of the evening eating most
of the shrimp heads from the platter. I am maybe five or six years
old and I could not be happier. There could be nothing sweeter and
tastier than those shrimps. For in their armored shells you will
find the hepatopancreas, the digestive organ that in lobsters and
crabs would be called tomalley. Shrimp hepatopancreas tastes like
tomalley, only shrimpier, and more liquid-like. 

Like tomalley, it's a rush of rich-tasting stuff and you would be
best advised to use your fingers and eat quickly. The smaller the
shrimp head, the less of a barrier there is between the outer shell
and the inner goods. You bite down, its liquid center releases, and
you munch, shell, antennae, and all. 

This is a simple recipe, the only caveat being that you need to
deep-fry the shrimp. This recipe is one Cantonese version of
deep-fried shrimp: once the shrimp are fried, you toss them with
minced garlic, green onions, and red chili pepper flakes, all of
which you have browned with a bit of oil. The garlic and green
onions cling to the just-fried shrimp, and then sprinkle salt,
pepper, and whatever other spices you like. The seasonings will
stick pretty well to the shells, which are coated in a little egg
and cornstarch or flour, but whatever does not cling to the shrimp
will be fun to grab from the platter. If you want to continue in a
Chinese vein, you can add things like five-spice powder or ground
Sichuan peppercorn. Or, you can sprinkle on Old Bay and smoked
paprika. 

It is finger-licking good. When the shells are perfectly thin crisp
and the innards are ripe for the eating, the balance between the two
is pretty wonderful. 

Heat two tablespoons of oil in a wok over medium heat until
shimmering. Add the garlic scallions and let brown, stirring
occasionally, 3 to 5 minutes. Add the chili pepper flakes if using
and stir until aromatic, about 30 seconds. Transfer oil and
aromatics to a large metal bowl. Wipe wok clean with paper towel.

Add remaining oil to wok and heat to 375 F over medium heat.
Meanwhile, combine egg and cornstarch in a medium bowl. Add shrimp
and toss to coat. When the oil is ready, add half of the shrimp,
dropping them into the oil one at a time. Cooking, agitating and
flipping shrimp frequently until crisp and just cooked through, 2 to
3 minutes total. Transfer shrimp to a paper towel-lined plate and
repeat with remaining batch.

Add drained fried shrimp to bowl with browned aromatics. Season to
taste with salt, pepper, and optional additional seasonings. Serve
immediately. 

Chichi Wang

From: Serious Eats
 
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Cheers

YK Jim


... I guess I can't beat em so I'm gonna join 'em

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