We have a big menu project due in level 5. We are asked to design a menu based around a theme, then write about why we chose that theme, the history of an ingredient used, some food costing stuff, wine pairing, and then of course photographs and recipes. It’s 30% of our grade for level 5, and one person in each class is actually given an award for best project. My theme was “Asian-Cajun”. Well one chick in my class had hers turned into a bound book and hired a professional photographer to take her photos. I mean it was legit. Which, you know, good for her…. I, however, bought a binder and slip covers and printed it from staples the day the project was due. Nbd.
We were told about it like a month and a half ago, but of course most people wait until the last minute. Half the people in the class before us procrastinated until the day before. But no no no, not my class! For some reason, my class was the exception. Everyone was basically finished like a week in advance. Except for me, of course. I mean I had two of the four dishes photographed in advance, but I was waiting for good lighting and weather. I figured if I was going to have to spend all of this money and time on dishes, I might as well blog about them, right? Well, I was only able to get 2 of the 4 dishes photographed with the fancy camera. The other 2 had to be taken with my phone. Oh well! But this dish was one of the four.
I didn’t have time to make the steamed buns myself. Not to mention all of the recipes I found had a yield of like 50 buns, which I didn’t need. I just decided to go to Chinatown instead and buy them pre made, even though I’m sure the homemade ones are a million times better. If you can’t purchase or make the buns, just the shrimp with the wasabi aioli and pickled vegetables would make an impressive appetizer, too!
- Fried Shrimp
- 24 shrimp, approx. 1 lb, peeled and deveined
- 2 cups all purpose flour
- 3 eggs
- 3 cups panko breadcrumbs
- 2 pinches cayenne pepper
- Salt and freshly cracked black pepper
- Pickled Holy Trinity
- 1 ½ cups rice vinegar
- ½ green bell pepper, julienne
- ½ Spanish onion, julienne
- 4 celery stalks, julienne
- 5 g ginger, peeled and chopped
- ½ tsp. sugar
- ¼ tsp. salt
- Wasabi Aioli
- 1 egg yolk
- 1 tablespoon of rice vinegar
- 2 teaspoons prepared wasabi
- ¼ tsp Dijon mustard
- ¼ tsp sugar
- pinch of salt
- ⅔ cup olive oil
- Finely cracked black pepper, to taste
- For Service
- 8 steamed buns
- Mix all of the ingredients in bowl and let rest for at least 2 hours in the refrigerator.
- In a bowl set over an ice bath, whisk together all of the ingredients, excluding the olive oil. While whisking continuously, slowly add the oil (be carefully not to over mix or the aioli may become bitter)
- Pour into a squeeze bottle and keep refrigerated until service.
- In a medium pot, heat about a quart of canola oil to 350 F.
- Separate the four, whisked eggs and breadcrumbs into three bowls (in that order)
- Season the panko breadcrumbs with the cayenne, salt and pepper.
- Dredge the shrimp with flour and dust off excess.
- Dip the shrimp in the egg and then the panko. Firmly press the panko onto both sides of the shrimp.
- Gently drop about 4-5 shrimp at a time into the hot oil. Cook until golden brown; about 1-2 minutes.
- Remove the shrimp from the oil with a nest or slotted spoon and transfer to paper towels to be rid of excess oil.
- Preheat the Oven to 350 F.
- Lightly warm the buns on a sheet pan for about 3 minutes. If need be, place the fried shrimp on a sizzle platter and reheat in the oven as well.
- Gently open the buns and place a dollop of aioli on the bottom and place a shrimp on top (like glue). Place a small cluster of the pickled vegetables on top of the shrimp and then drizzle with aioli.
- Each rectangular plate should have 3 buns each.
Aaron Chow says
Love these SUE!!! I love the idea of pickling the holy trinity. This is restaurant quality stuff! I shared it on Google+ if you don’t mind. LOVE LOVE LOVE this!
-Aaron
Suzanne Bruno says
Thank you so much! and of course I don’t mind!
Stacy says
Hi Sue, what a wonderful recipe! I modified it slightly, as I do most recipes by subbing carrots for celery and adding a homemade Sriracha aioli. Thank you so much for the inspiration!!
Suzanne Bruno says
Yum that sounds great! I was actually trying to decide between a Sriracha or wasabi aioli, at first. I’ll defiantly have to try that out next time!
SBO says
This looks amazing, of course! And I love your creativity so keep doing what you’re doing.
Suzanne Bruno says
Thanks so much!