Last Sunday was my husband’s birthday. I was tired from teaching nine hours worth of cooking classes on Friday and Saturday but was determined to fete him with some of his favorite foods. I headed to the market while he worked at home. Rory requested rack of lamb so I gilded the lily with various snacks, including fried shrimp. We stopped ordering them at restaurants because they’re often frozen/thawed things or they come coated in heavy batter. Frying at home guarantees fresh deliciousness.
I purchased half a pound of shrimp and fried a few up, instagraming and facebooking a photo before we devoured them with chilled sake. One person dubbed the shrimp as “shrimp torpedoes.” A couple of people asked for the batter recipe.
Since my homemade banh mi rolls resemble torpedo rolls in shape and to get the batter recipe I had to make another batch – there was the perfect excuse to fry the shrimp and try it out in a sandwich. It was incredibly good. Synergistic as a good sandwich ought to be.