 Cornmeal Crusted Shrimp With Spicy 3-2-1 Sauce and Chayote Salad
Copyright, 1999, Ming Tsai, All Rights Reserved
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
Pre-heat a fryer to 375 degrees F. 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.
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.
Wine Suggestion: Albert Boxler Gewurztraminer, 1994
3-2-1 Sauce:
Canola oil, for sautiing
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 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.
Chayote Salad:
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
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.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
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