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INGREDIENTS:

  • 12 jumbo shrimp, peeled and cleaned, full butterfly, tail on
  • 1 cup all-purpose flour, lightly seasoned with kosher salt and freshly ground black pepper
  • 4 eggs, beaten
  • 2 cups panko or other fine bread crumb
  • 2 tablespoons chives, chopped
  • 1/2 cup Orange-Yuzu Syrup, below
  • 2 cups mesclun
  • Juice of one lemon
  • Kosher salt and freshly ground black pepper, to taste
  • Grapeseed or canola oil for cooking

ORANGE-YUZU SYRUP INGREDIENTS:

  • 3 pints freshly squeezed orange juice
  • 1 pint freshly squeezed lemon juice
  • 1 pint mirin
  • 3/4 pint yuzu
  • 1/2 - 3/4 pint grapeseed or canola oil
  • Kosher salt to taste
Crispy Butterflied Shrimp with Orange-Yuzu Syrup
Recipe by Ming Tsai

Serves 4
  1. Flatten each shrimp by hand and lightly dredge in flour, followed by egg, and then panko.
  2. In a saucepan coated lightly with 1/4-inch of oil over medium-high heat, add the shrimp and shallow fry each side until golden brown, about 2 minutes a side. Transfer to a plate lined with paper towels.
  3. In a large bowl, lightly toss the mesclun with the juice of one lemon and season with kosher salt and freshly ground black pepper to taste.
  4. On each of 4 plates, place a small mound of mesclun surrounded by 3 crispy shrimp. Generously drizzle the syrup all over.
Orange-Yuzu Syrup
  1. In a non-reactive saucepan on low heat, add freshly squeezed orange juice, lemon juice and mirin and reduce slowly by 70%.
  2. Transfer to a blender and on high speed add the yuzu, then drizzle in the oil. Season with salt and check for flavor.
  3. Transfer to a glass jar, and when cooled, seal with lid and store in fridge. Makes 3 pints.
© 2004 Ming's Master Recipes, Ming East-West