Monday, March 8, 2010
Panko Before You Go Go
I have been fantasizing of home. I have been fantasizing of eating at home. I want Panko Shrimp. Craig’s Panko Shrimp are crispy, salty, sweet protein and the whole family adores them. We remain relatively civilized about sharing the platter of perfect, golden shrimp, but it is easy to imagine one or all of us getting covetous and it getting ugly. Soon, as the girls grow and I just get more rotund, Craig will need to increase his volume.
Hospital food smells are metallic, boiled, neither salty nor sweet, not hot or cold. Sometimes when I look at Colby's tray it is a shock. There is no healing in this food, there is not anything alive or delicious in it anywhere.
Bound to this ward for as long as Colby needs to be here, I am sustained by remembering the tastes and smells of home. Panko Shrimp was the last meal Craig made before we left for this epic, long hospital stay. It is so, so delicious. I can't wait til we share it again.
1 lb medium-large shrimp. peeled with tails left on.
3 large eggs
all purpose flour
a scattering of parsley leaves
While heating about 2 " on Canola oil over medium -high heat in a 12" cast iron skillet, prepare three bowls with the following:
Bowl 1 about 1/3 cup flour seasoned with salt, black pepper and sansho.
Bowl 2 3 eggs, well beaten
Bowl 3 about 1 1/2 cups panko
Holding a shrimp by the tail, dip in the flour and shake of excess. Next dip in the eggs again, shaking off excess. Last roll in the panko, pressing the crumbs into the shrimp. Repeat with all the shrimp letting them sit on a platter as finished.
When oil is 350 degrees (or plunge a chopstick into the hot oil. If champagne-like bubbles immediately form around the chopstick, the oil is ready.
Not crowding skillet fry the shrimp in batches until golden (about 6 or so shrimp at a time for roughly 1 minute). Remove with a wire spider and drain on paper towels.
Scatter parsley leaves and sea salt on top if you like before serving. Serve with Shirachi mayo (see below) or garlic/ginger soy sauce.
shirachi to taste
1 or 2 salted anchovies, rinsed, filleted and finely chopped (optional)
Mix and use as a dipping sauce for shrimp.
GARLIC/GINGER SOY SAUCE
1-3 cloves of garlic finely chopped
about an inch or so of fresh ginger. Peeled and grated to a paste.
Mix ingredients well.