It was time for Round 4 of the Marx Food Ridiculously Delicious Challenge. The remaining ten contestants were going to be shipped a highly secret and highly perishable ingredient that we were supposed to use in a highly awesome recipe. Needless to say, it was all highly nerve wracking. My Twitter friends Joanne, Brian, and I spent many tweets (unsuccessfully) guessing at the secret ingredient.
And then, I opened the box to find myself staring at what looked like armed ginger. Green armed ginger. I shook the box frantically, hoping against all hope that this was the just-kidding secret ingredient and the real secret ingredient was still inside. But all that fluttered out was a piece of paper with an introduction. Turns out the green armed ginger was actually a Daruma Wasabi Rhizome. Oh good, glad that cleared things up.
I thought about those darn rhizomes all last week. When I was researching grounds of inadmissibility for a case, I was actually thinking of rhizome recipes. While I was walking to court, I was ruminating on rhizomes. And when I met with clients, I was contemplating my upcoming rumble with the rhizomes.
And after a particularly busy week at work where my only break every day was a glamorous lunch of ramen out of a styrofoam cup, all I wanted was some comfort food. It would be fried. There would be sauce involved. Oh, and I'd eat it watching missed episodes of the Jersey Shore. Luckily, I had some Marx Food Alaskan Spot Prawns, the spoils of the last recipe throwdown. But when I went to fry 'em up, I felt those darn rhizomes calling me. Granted, it could've just been the delirium from the work week setting in but I've never been one to turn down the call of food. So I grabbed the wasabi, grated it up, mixed in some salt and pepper, and massaged it onto the shrimp. I dusted the shrimp with some flour, gave 'em a quick egg-wash bath, panko'ed 'em up, and fried 'em until they were golden brown.
They were good. Really good. But they needed a sauce. I quickly concocted an avocado-wasabi dipping sauce, dunked a shrimp and then another, and another. I would've eaten the entire batch of shrimp standing by the stove but I had waited all week to find out the latest happenings on the Jersey Shore so I dumped my shrimp on to a plate, grabbed some sauce, and the remote control and ate on the living room couch like a civilized person.
And you know what? The Wasabi Fried Shrimp with Avocado-Wasabi Sauce were definitely fist pump worthy.
PS: I figure it's only fair that I spread the wasabi love so I'm sharing my remaining rhizomes with some local blogger and foodie friends, including the fabulous Food by Z. Can't wait to see what they come up with!
1 dozen shrimp
2 tsp. grated wasabi
1/4 tsp. garlic powder
Salt and pepper
1 cup panko
1/4 cup flour
1 egg, beaten
Oil, for frying
Peel and devein the shrimp, but leave the tails on. Mix grated wasabi, garlic powder, salt and pepper in a small bowl and massage on to the shrimp. Dust the coated shrimp with flour to ensure the wasabi crust adheres. Dip each shrimp in egg wash and coat with panko. Fry until shrimp are golden brown.
1/2 avocado, mashed
3/4 tsp. grated wasabi
1 tb. mayonnaise
Salt and pepper
Mix all ingredients together thoroughly until you have a thick sauce. Thin out the sauce with some water, until it's a good dipping consistency. Thin out with more water if you want it to be a more pourable consistency (delicious when poured on fried rice. Not that I would know from experience or anything).