Deep-Fried Shrimp with Daikon Green Sauce
Kinobu, Takuji Takahashi / January 2011
Managing Director/Chef Takuji Takahashi, Kinobu, Kyoto, as presented at the 2010 Worlds of Flavor Conference
For 10 servings
• 1/3 cup dark soy sauce
• 1/4 cup mirin
• 2 2/3 Tbsps. sake
• 2 Tbsps. konbu
• 4 tsps. rice vinegar
• 1 lemon, juiced
• 1 sudachi, juiced
- Whisk all ingredients and 3 Tbsps. water in a bowl; reserve.
Daikon green sauce:
• 2/5 cup daikon, grated and drained
• 1 zucchini, trimmed, seeded, grated, and drained
• 1/2 bunch fresh chives, chopped and briefly soaked in a bowl of cold water
- Place daikon, zucchini, and chives in a bowl; drizzle with ponzu sauce; toss to combine; reserve.
• canola oil (for frying)
• 2/3 lb. potatoes, cut into fine matchsticks
• 20 shrimp, heads and tails removed, cleaned, and deveined
• 1/4 cup plus 1 Tbsp. all-purpose flour
• 3 lg. egg whites, lightly beaten
• 5 manganji chiles
• 1/8 tsp. ichimi togarashi (see note)
• 1 lemon, cut into wedges (for garnish)
• 1 sudachi, cut into wedges (for garnish)
Heat oil in deep fryer to 320°F.
Soak potatoes in a bowl of cold water 5 minutes; drain; wipe dry with a cloth; reserve.
Cut shrimp lengthwise along underside without cutting entirely through; stretch out (this will ensure they do not bend when fried); reserve.
Place flour in shallow bowl; place egg whites in another bowl; lightly dredge shrimp in flour; dip in egg whites; place on serving platter; reserve.
Lightly dredge potatoes in flour; place on platter with shrimp; reserve.
Lightly dredge chile in flour; place on platter.
Fry shrimp, potatoes, and chiles in batches until brown and crispy; remove from oil with spider; place on paper towels to drain; reserve (keep warm).
To serve, divide shrimp, potatoes, and chiles among serving plates; sprinkle with ichimi togarashi; drizzle generously with daikon green sauce; serve citrus wedges on the side.
What to drink: lager
Food Arts' Note: Ichimi togarashi is ground red chile and can be purchased at Asian markets or online at www.amazon.com.