Crispy Butterflied Shrimp with Orange-Yuzu Syrup
Posted: Sun Sep 13, 2009 1:09 pm
Crispy Butterflied Shrimp with Orange-Yuzu Syrup
Ming Tsai
Ingredients:
12 jumbo shrimp, peeled and cleaned, full butterfly, tail on
1 cup all-purpose flour, lightly seasoned with kosher salt and freshly ground black pepper
4 eggs, beaten
2 cups panko or other fine bread crumb
2 tablespoons chives, chopped
1/2 cup Orange-Yuzu Syrup, below
2 cups mesclun
Juice of one lemon
Kosher salt and freshly ground black pepper, to taste
Grapeseed or canola oil for cooking
Orange-Yuzu Syrup:
3 pints freshly squeezed orange juice
1 pint freshly squeezed lemon juice
1 pint mirin
3/4 pint yuzu
1/2 - 3/4 pint grapeseed or canola oil
Kosher salt to taste
Preparation:
Flatten each shrimp by hand and lightly dredge in flour, followed by egg, and then panko.
In a saucepan coated lightly with 1/4-inch of oil over medium-high heat, add the shrimp and shallow fry each side until golden brown, about 2 minutes a side. Transfer to a plate lined with paper towels.
In a large bowl, lightly toss the mesclun with the juice of one lemon and season with kosher salt and freshly ground black pepper to taste.
On each of 4 plates, place a small mound of mesclun surrounded by 3 crispy shrimp. Generously drizzle the syrup all over.
Orange-Yuzu Syrup:
In a non-reactive saucepan on low heat, add freshly squeezed orange juice, lemon juice and mirin and reduce slowly by 70%.
Transfer to a blender and on high speed add the yuzu, then drizzle in the oil. Season with salt and check for flavor.
Transfer to a glass jar, and when cooled, seal with lid and store in fridge. Makes 3 pints. Serves 4.
Ming Tsai
Ingredients:
12 jumbo shrimp, peeled and cleaned, full butterfly, tail on
1 cup all-purpose flour, lightly seasoned with kosher salt and freshly ground black pepper
4 eggs, beaten
2 cups panko or other fine bread crumb
2 tablespoons chives, chopped
1/2 cup Orange-Yuzu Syrup, below
2 cups mesclun
Juice of one lemon
Kosher salt and freshly ground black pepper, to taste
Grapeseed or canola oil for cooking
Orange-Yuzu Syrup:
3 pints freshly squeezed orange juice
1 pint freshly squeezed lemon juice
1 pint mirin
3/4 pint yuzu
1/2 - 3/4 pint grapeseed or canola oil
Kosher salt to taste
Preparation:
Flatten each shrimp by hand and lightly dredge in flour, followed by egg, and then panko.
In a saucepan coated lightly with 1/4-inch of oil over medium-high heat, add the shrimp and shallow fry each side until golden brown, about 2 minutes a side. Transfer to a plate lined with paper towels.
In a large bowl, lightly toss the mesclun with the juice of one lemon and season with kosher salt and freshly ground black pepper to taste.
On each of 4 plates, place a small mound of mesclun surrounded by 3 crispy shrimp. Generously drizzle the syrup all over.
Orange-Yuzu Syrup:
In a non-reactive saucepan on low heat, add freshly squeezed orange juice, lemon juice and mirin and reduce slowly by 70%.
Transfer to a blender and on high speed add the yuzu, then drizzle in the oil. Season with salt and check for flavor.
Transfer to a glass jar, and when cooled, seal with lid and store in fridge. Makes 3 pints. Serves 4.