1 pound steamed fresh shrimp, peeled and deveined
½ cup fresh lime juice
2 tablespoons white soy sauce
1 minced jalapeño or serrano chili pepper, seeds and stems removed
1 seedless cucumber, peeled and chopped
½ cup minced red onion
2 radishes, thinly sliced and stems removed
2 tablespoons chopped cilantro
½ cup cornmeal
1 teaspoon salt
1 teaspoon white pepper
2 fresh leeks, white part removed
1 egg white
½ cup water
Oil for frying
Place shrimp in a medium-size glass bowl, then add lime juice, white soy sauce, chopped peppers, cucumbers, red onion, sliced radishes, and cilantro. Toss together, cover, and refrigerate for 30 minutes. Check seasonings. Meanwhile, in a small bowl, mix cornmeal, salt, and white pepper in a small bowl. Cut leek leaves into matchstick-size pieces. Whisk egg white and water together in a bowl and add chopped leeks. Shake excess liquid off and toss with cornmeal mixture. Heat oil in a saucepan to 300 degrees. Shake excess cornmeal from leeks and drop into hot oil. Fry until golden brown and crispy. Transfer to paper towels to drain. When ready to serve, divide mixture between 3 bowls and top with fried leeks.
Yield: 3 servings
Spicy Cucumbers
These are Mexican-inspired and very refreshing on a warm summer evening.
1 large seedless cucumber, peeled and sliced
Juice of 1 lime
Valentia hot sauce
Tajin seasoning
Arrange cucumber slices on a platter. Sprinkle lime juice over cucumbers. Drizzle Valentia hot sauce and dust liberally with the Tajin seasoning. Serve with lime slices.
Yield: 6 servings
