CRISPY PRAWNSTrader Vic's Recipe
16 extra large shrimp (about 1 pound), peeled and deveined but with tails left on
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspon freshly ground white pepper
2 large egg yolks
1 cup panko bread crumbs
vegetable oil, for deep frying
Trader Vic's Chinese Hot Mustard
Savory Dipping Sauce
To marinate the shrimp, in a shallow dish or sealable plastic bag, combine the shrimp, lemon juice, Worcestershire sauce, salt, and pepper, toss to coat. Let marinate in the refrigerate for at least 30 minutes and up to 1 hour.
In a small shallow bowl, beat the egg yolks until smooth. Spread the panko in a separate shallow bowl.
Heat 3 inches of oil to 375 degrees in a deep, heavy pan opver medium high heat. Pat the marinated shrimp dry with paper towels. Dip the shrimp into the egg yolks, rolling them around to cover them completely and allowing any excess to drip off. Coat the shrimp with the panko, using your fingers to press the crumbs on firmly. Gently lower the shrimp into the hot oil and cook, turning once, until they are golden, about 3 minutes total. Using a slotted spoon, remove the shrimp and drain on a wire rack set over paper towels.
To serve, arrange the shrimp on a serving plate with dishes or hot mustard and dipping sauce.
Chinese Hot Mustard Sauce:
1/4 cup Chinese mustard powder
1/4 cup rice wine vinegar
1 tablespoon water
1 teaspoon dark sesame oil
1/2 lime, juiced
1 tablespoon honey
1 tablespoon grated ginger
3/4 cup peanut oil
Whisk together mustard, vinegar, water, sesame oil, lime juice, honey, and ginger. While whisking, drizzle in the peanut oil.
Savory Dipping Sauce:
2 tablespoons vegetable oil
1/2 small yellow onion, minced
2 cloves garlic, minced
1/4 green bell pepper, minced
1 tablespoon grted fresh ginger
1 tablespoon sugar
2 teaspoon dry mustard powder
2 teaspoon chile powder, or more to taste
1/2 teaspoon freshly ground black pepper
1 (3 oz.) can tomato paste
1 cup water
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
3 tablespoons soy sauce
In a small saute pan heat the oil over medium high heat. Add the onioon and saute until translucent, about 3 minutes. Add the garlic, bell pepper, and ginger and saute until tender, about 3 minutes. Sprinkle in the sugar, mustard powder, chile powder, and pepper and cook, stirring frequently, until fragrant, about 2 minutes. Add the tomato paste, water, vinegar, Worcestershire sauce, and soy sauce. Cook, stirring frequently, until the mixture comes to a boil. Lower the heat and simmer until the sauce has thickened, about 3 minutes. Allow to cool. Refrigerate, covered, for up to 2 weeks. Makes 2 cups.