Wednesday, August 20, 2003
Bite with Belkys: Salt and Pepper Shrimp with Palm Sugar Lime Dressing
It's made with sugar and spice -- and tastes so nice. Tonight -- we've got a Japanese Shrimp Dish that comes with a kick. Time to grab a Bite With Belkys.
The Chef: Songphon Rawangphan
The Dish: Salt and Pepper Shrimp with Palm Sugar Lime Dressing
The Restaurant: Dragon Room at China Grill
404 Washington Avenue
Miami Beach, FL
1/2 cup water
1/2 cup rice wine vinegar
2 tsp. palm sugar
1 tsp. sambal chili paste
5 pieces, head on, whole prawns, shell removed
1 tsp. salt
1 tsp. pepper
flour for dipping
whisked egg wash for dipping
1 cup panko (Japanese) bread crumbs
Oil for frying
1 piece daicon radish, shredded
Flavor prawns with salt and pepper, then dip each one in flour, and in the egg wash, then fry in hot oil for three minutes or until they're golden brown. Set prawns to the side.
For the dressing, add one cup of water to a small pot, add the rice wine vinegar and the palm sugar, which you can buy at the asian market. Finally add some sambal chili to the mix and let this cook for ten minutes over medium heat. Let it cool, then pour the dressing over the salad and toss it together.
Plate the dish starting with the tossed salad, the shrimp, and garnish with sliced radishes, carrots, red beets, and lime slices, and finish it off with some sambal chili sauce.
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