Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad (Ming Tsai) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
20 large shrimp, peeled to the tail, de-veined |
1 cup all-purpose flour |
1 teaspoon black pepper (mixed with flour) |
3 eggs lightly beaten |
1 cup cornmeal |
salt and black pepper |
3 -2-1 sauce, recipe follows |
chayote salad, recipe follows |
canola oil, for sauteing |
2 jalapenos, seeded and julienned |
1 tablespoon minced garlic |
1/2 tablespoon minced ginger |
1/6 cup sugar |
1/2 cup rice vinegar |
1/3 cup soy sauce |
2 medium tomatoes, 1/4-inch dice |
2 tablespoons butter |
salt and black pepper |
1 tablespoon dijon mustard |
2 limes, juiced |
1/4 cup canola oil |
2 limes, juiced and zested |
salt and pepper |
2 chayotes, peeled and fine julienned |
3 scallions, 1/16-inch sliced, green part only |
Directions:
1. Preheat a fryer to 375 degrees F.
2. Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.
3. On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.
4. Wine Suggestion: Albert Boxler Gewurztraminer, 1994
5. 3-2-1 Sauce:
6. In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.
7. Chayote Salad:
8. In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.
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