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Jun Takagi
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| Shrimp in Caul Fat |
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SERVES 4
Hsia-chuan
Milkfish is available at Chinese markets.
1/2 lb. milkfish or gray mullet filets, skinned and coarsely chopped
Salt
1 lb. medium shrimp, peeled, deveined, and coarsely chopped
6 canned water chestnuts, drained and minced
5 sprigs cilantro, finely minced
4 scallions, trimmed and finely minced
1 tbsp. Asian sesame oil
Freshly ground white pepper
I lb. caul fat, cut into eight 5" x 6" sheets
2 tbsp. cornstarch
1 lb. lard
1/2 cup sweet potato flour
1/8 tsp. ground anise
2 eggs, lightly beaten
1. Put fish and 2–3 pinches salt into a food processor. Gradually add 2 tbsp. ice water through feed tube in lid of processor while motor is running, until a thick paste forms. Transfer to a medium bowl. Add shrimp, water chestnuts, cilantro, scallions, oil, and salt and pepper to taste and mix well.
2. Spread 1 sheet of fat out on a clean surface with short ends perpendicular to you. Form one-eighth of the shrimp filling into a 5" cylinder and put in center of caul fat parallel to you. Roll fat around filling, folding in sides halfway through, then sprinkle a little cornstarch on edge of fat farthest from you, moisten with a little water, and press to seal shut. Repeat process with remaining fat and filling.
3. Heat lard in a deep medium pot over medium heat until temperature reaches 360° on a candy thermometer. Meanwhile, combine sweet potato flour, anise, and 1/4 tsp. pepper in a shallow bowl. Working in batches, dip shrimp rolls into eggs, dredge in flour mixture, then deep fry until golden all over, 5-6 minutes per batch. Drain on paper towels. Slice shrimp rolls on the bias and serve hot with hoisin sauce and prepared wasabi or with wedges of lime, if you like.
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This recipe was first published in Saveur in Issue #73
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