Bite with Belkys: Salt and Pepper Shrimp with Palm Sugar Lime Dressing

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

305-534-2211

Dressing Ingredients:

1/2 cup water

1/2 cup rice wine vinegar

2 tsp. palm sugar

1 tsp. sambal chili paste

Ingredients:

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

Salad

1 piece daicon radish, shredded

shredded carrots

shredded beets

Directions:

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.

Serves 2.

FOR MORE INFORMATION:

Contact: bnerey@wsvn.com