CALIFORNIA EN CARROZZA
I am very capable of making my own hangover food, thank you very much; especially when what I’m craving can’t be found outside my own imagination. Think shrimp toast with amped Asian flavors; a Philadelphia roll made into a grilled ‘cheese’ sandwich; a deep fried antidote to absorb the libatious excesses of the night. Don’t take heart, however, my California en Carrozza got its name ‘mid-frying’ and has little to do with my adopted home state. (I wasn’t even living here when this recipe came about.) There’s no avocado, nor crab for that matter, it’s not animal style, and you can’t get faded eating it. But, more importantly, you don’t have to wait till evening’s end to savor them. They make a unique appetizer; served with my Heat and Honey Dipping Sauce and paired with a deep, rich, bitter ale.
PREP/COOK TIME: 40 Minutes
Makes 8 – 16 Servings
INGREDIENTS
½ Lbs – Shrimp, Peeled, Deveined and Boiled
¼ Cup – Scallions, Stems Only, Chopped
½ Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
1 Tsp – Sesame Oil
2 Tsp - Kikkoman Naturally Brewed Soy Sauce; Plus 1 Tbs for Dipping Sauce
1 ½ Tsp – Chinese Hot Mustard; Plus 1 Tbs for Dipping Sauce
4 Oz (½ Cup) – Cream Cheese (Room Temp)
2 Tsp – Garlic, Finely Grated; Plus 1 Tsp for Dipping Sauce
8 Slices – White Sandwich Bread
1 Cup – Panko Bread Crumbs
½ Cup – All Purpose Flour
4 – Large Eggs
1 Cup – Vegetable Oil
1 Tbs – Prepared Horseradish
1 Tbs – Clover Honey
THE NITTY GRITTY
In a large mixing bowl, combine shrimp, scallions, salt, pepper, sesame oil, soy sauce, mustard, cream cheese and garlic; mix till evenly blended. Spread about 2 Tbs of mixture on one side of 4 slices of bread and cover with remaining 4 slices; making 4 sandwiches. Press each sandwich down to compact mixture; trim crusts. In another bowl whisk eggs; spread panko mixture into a pie dish or shallow tray. Meanwhile, heat oil in a 12” skillet, or non-stick pan, at medium high. Dip sandwiches in egg mixture; dredge in bread crumbs, sides first to seal ends, before dredging completely. Place sandwiches in hot oil 1 – 2 at a time. Fry on both sides for about 2 minutes, or till crisp and golden. (NOTE: If sandwiches appear to be frying too fast, reduce heat to medium.) Transfer sandwiches to paper towels to drain oily excess. Cut each sandwich in half or in quarters. Serve, while still hot, with Heat and Honey Dipping Sauce by whisking soy sauce, mustard, garlic, horseradish and honey till blended and smooth. Enjoy.
DECEMBER 7, 2018
