Fried Jumbo Shrimp
Canola oil for frying
14 large shrimp in the shell
1 teaspoon salt
fi teaspoon white pepper
3 teaspoons corn starch
1 teaspoon Japanese rice wine
Preheat oil to 350°F. De-vein shrimp by cutting a slit on the shell along the back of
shrimp. Season shrimp with rice wine and salt, let it sit about 20 minutes.
Evenly dust each shrimp with cornstarch. Add shrimps to the frying basket, lower basket
into oil. Fry 4 - 5 minutes or until shrimp has reached desired doneness, color and
crispness.
Let drain in the basket then pat dry with paper towels.
Garnish with lettuce leaves and lemon slices.
Fontina Cheese Fritos (Fritters)
Corn oil for frying
fl lb. chilled fontina cheese
2 egg yolks and keep the egg white
fi cup minced fresh basil
1 fi cups unbleached flour
2/3 cup ice water
1 teaspoon baking powder
salt to taste
3 teaspoon olive oil
Preheat oil to 350°F. Cut cheese into 1-inch cubes. Mix wine, egg yolks and garlic in a
bowl. Add baking powder, flour, fi teaspoon salt , olive oil and water. Mix until smooth.
Let rest at room temperature for 2 hours.
Beat egg whites with a pinch of salt until barely stiff. Fold into batter along with minced
basil.
Dip cheese chunks into batter. Drip off excess batter. Lower cheese chunks into oil until
golden. Approximately 1-1 fi minutes. Drain and remove from basket and serve
immediately.
RECIPES CONTINUED
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