Canadian House & Home

OPPOSITE: An Asian-style spicy sour-sweet glaze coats tender salmon fillets for SWEET CHILI SALMON. Plate, AT Design Group; sand dollar, Absolutely Inc.; vase, Constantine; chair, HomeSense.

JAPANESE CRACKER SHRIMP get their super-crunchy coating without deepfrying. Plates (on wall and under salsa), Constantine; white plate, Nella Cucina.

JAPANESE CRACKER SHRIMP

30 Japanese crackers* (makes 1-1/2 cups crumbs)

1/2 cup all-purpose flour

1/2 cup water

Pinch of salt

12 large (3” or 21 to 25 per lb.) shrimp or prawns (peeled and deveined, but with tail shells on)

1/4” vegetable oil in small saucepan

Plum sauce, mango salsa or other tangy condiment to serve

* Small round rice crackers sold in many supermarkets. A common brand is Hot-Kid.

1. Put crackers in heavy plastic bag. Roll with rolling pin into small, uniform crumbs. Pour into

shallow dish and set aside.

2. In small bowl, mix flour, water and salt to smooth paste. Pick up shrimp by tail shells, dip in flour paste, allowing excess to drip off. Roll in cracker crumbs. Repeat to coat all shrimp.

3. Heat vegetable oil in small saucepan or frying pan on medium-high until shimmering. Fry shrimp, a few at a time on each side until lightly browned and shrimp is cooked. Drain on paper towels. These can be made several hours ahead and reheated in a single batch in the oven.

4. To reheat, set shrimp on a baking sheet, place in 400ºF oven for 8 to 10 minutes. Serve with plum sauce or other condiment for shrimp. Makes 4 appetizer servings — J.L.

FOOD EDITOR JENNIFER LOW

A real
store
_coun“change is in
at the fish
ter. Cooks
will choose their
catch not only by
freshness, but also
by ho _T _C”w it’s raised _or _caught _RECIPES_{WEE HILI} _SALMONJAPANESE CRACKER
SHRIMP