Asian-style spicy sour-sweet glaze coats
tender salmon fillets for
SALMON. Plate, AT
Design Group; sand
dollar, Absolutely Inc.;
vase, Constantine; chair,
get their super-crunchy
coating without deepfrying. Plates (on wall
and under salsa),
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
* 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
coun“change is in
at the fish
will choose their
catch not only by
freshness, but also
by ho T C”w it’s raised or caught RECIPES WEE HILI SALMON
PRESERVED LEMON AND
TILAPIA WITH CHARRED
JALAPEÑO SALSA VERDE
SEAFOOD POACHED IN
TOMATO AND SHERRY
SEE SOURCE GUIDE