Monday, April 16, 2012

Prawns in Chili Sauce

Recipe courtesy of No Recipes. But they're just the conduit this time. Pardon this divergence:

We didn't have cable in my house growing up. For the most part, I never felt too deprived: I would have liked to catch a few more football games on ESPN, but it was a minor thing. Except for the Food Network. And whatever mess is currently on Food TV. These were the 90s. Mario Batali put out the kind of real Italian food that it turns out the viewing public hated making. Emeril Lagasse's catchphrases may have been harbingers for the chicanery to come, but at the time they were truly novel, and Emeril always had the chops.

But they were sideshows. The Food Network of the 90s is what gave us Iron Chef. The original, Japanese Iron Chef. Where you could never quite tell how much anyone was winking at the camera, or taking their challenges with the gravity suggested by the music and production effects. It was awesome. And the king of the Iron Chefs was Chen Kenichi, the Chinese chef who rose to the top of the Japanese culinary scene. These are his shrimp.

Or his father's properly: Chen Kenmin taught the dish to his son. Prawns in Chili Sauce—ebi chili—showed up at least in every third episode Chen fils was challenged. They looked amazing. I'll accept that these are a pale imitation, but they are tasty.

Side note: Potato starch makes things super crispy? I'll have to try some more.

1 comment:

  1. This looks delicious Mike.

    Hope you are able to sort something for the Soup Kitchen event this month.