Fried Shrimp Flatbreads with Spicy Cardamom Sauce

Fried Shrimp Flatbreads with Spicy Cardamom Sauce Recipe
Photo: Johnny Valiant
At his L.A. spot, Josef Centeno has done what few chefs do: developed a new kind of sandwich bread. Called the bäco, it's a very supple flatbread. But his creative fillings, like the fried shrimp here with cardamom-chile sauce and herbed crema, are sensational on any kind of flatbread, or even rolled inside flour tortillas.
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Yield:

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Recipe from

Food & Wine

Recipe Time

Total: 45 Minutes

Ingredients

1/2 cup crème fraîche
2 tablespoons buttermilk
2 tablespoons mint, chopped
2 tablespoons chives, minced
1 lemon, grated zest only
7 cloves garlic, minced
Salt
Freshly ground black pepper
4 Thai chiles, minced
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
2 tablespoons lemon juice, freshly squeezed
1 (large) egg, beaten with 1 tablespoon of water
1 cup panko (Japanese bread crumbs)
16 (about 1 pound) shrimp, shelled and deveined
Vegetable oil, for frying
Salt
4 (10-inch, thin) flatbreads, such as naan, or thick flour tortillas, warmed
1 Hass avocado, sliced lengthwise 1/4 inch thick
1/4 cup pickled red onions (from a jar of pickled beets and onions), sliced

Preparation

In a bowl, whisk the crème fraîche with the buttermilk, mint, chives, lemon zest and 1 minced garlic clove; season the crema with salt and pepper.

In a blender, combine the remaining minced garlic with the chiles, cardamom, cumin and lemon juice. Puree until smooth. Season the cardamom sauce with salt and pepper.

Put the beaten egg and panko in separate bowls. Dip the shrimp in the egg, then dredge in the panko; transfer to a baking sheet. Refrigerate for 10 minutes.

Preheat the oven to 350°. In a saucepan, heat 1 inch of vegetable oil to 350°. Fry 4 shrimp at a time, turning once, until browned and crisp, about 2 minutes. Transfer the shrimp to a rack set over a rimmed baking sheet to drain; season with salt. When all of the shrimp have been fried, transfer them to the oven and bake until heated through, about 2 minutes.

Spread the warm flatbreads with the spicy sauce. Arrange the avocado and the shrimp on top. Scatter the pickled onion on top, drizzle with the crema and serve.

Note:

Josef Centeno,

July 2012
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