Last week a good friend and I went to a fabulous lunch to celebrate her new job and 30th birthday. Significant events such as those warrant a formidable lunch selection, so we decided on Katsuya in Glendale. Neither of us had been there before, and we both enjoyed it immensely. As those of you still drying out in Southern California may remember, last week brought more rain to the region than we typically see in a year. Of course we picked a downpour day to go to lunch, but it worked out splendidly. With no one but a sparse few other brave, damp souls in the restaurant, we were treated to the waitstaff's undivided attention and their hugely helpful suggestions.
Lunch started with a cocktail that served to be the inspiration of dish, in a roundabout way. "The Dragon" was a perfect blend of vodka, ginger and yuzu. Yuzu was a new thing for me, and it happens to be a type of Asian citrus that tastes like a grapefruit-mandarin hybrid. I was smitten, with both Katsuya and yuzu. After a fruitless (get it? :)) search for the elusive fruit, I settled on satsuma mandarins as a yuzu stand in, and out of the depths of my gray matter sprung forth this really, really yummy shrimp. Serves one as a meal or two as an appetizer.
Panko Ginger Shrimp with Citrus Sauce
1 lb jumbo shrimp, deveined and peeled (16-20 shrimp)
1/4 cup all purpose flour
1/2 cup panko bread crumbs
1/3 cup shredded coconut
1/2 tsp ground ginger
1/4 tsp red pepper
1/2 tsp sea salt
1 cup fresh squeezed orange juice (I used oranges and satsuma mandarins)
1/3 cup mirin
1 Tbsp fresh grated ginger
Rinse shrimp and devein by peeling the shell off. Use a paring knife to make a shallow slit along the back from the head to tail. Look for the black sand vein that runs along the center of the back. If the vein is there, use the knife tip to carefully remove it, Rinse the shrimp under cold running water and dry with paper towel.
Combine ingredients for citrus sauce in a medium saucepan. Slowly bring just to a simmer and reduce to medium low heat. Reduce sauce for 20-25 minutes, until thickened and reduced by half.
While sauce reduces, crack two eggs into a small bowl and whisk together. In a larger bowl, combine flour, panko, coconut, ginger powder, salt and red pepper. Mix thoroughly. With one hand, dip shrimp in egg wash. With the other hand, dredge egg washed shrimp in flour mixture. Press flour mixture firmly into shrimp. Repeat with remaining shrimp.
Check on citrus sauce, stirring occasionally. Place just enough oil in a skillet to coat the bottom. Heat for three minutes over medium heat. Cook shrimp in batches of 5 or 6, cooking until golden brown. Cook for 3 to 4 minutes on each side and remove from skillet. Plate with citrus dipping sauce and enjoy.