James Dickinson photo
Wild Ginger, the newest sister restaurant to Sushi O and Osaka, brings a fresh twist on Asian cuisine to Midlothian. Although Sushi O and Osaka focus on sushi, Wild Ginger was launched to showcase the special foods and flavors created by head chef CK Liew. He hails from Singapore, a city-state known as the fusion capital of Asia, a melting pot of flavors from Malaysia, Thailand, Vietnam and Indonesia. These influences make up the menu at Wild Ginger, including Singapore croquettes, with a filling of pork, crabmeat and shrimp wrapped in house-made, paper-thin tofu. Other specialties include grilled lamb lollipops, seasoned with a Malaysian rub and served with a curry yogurt dressing, and peppercorn fried oysters, served in a noodle basket that Liew forms by hand. In addition, guests at Wild Ginger will marvel at its 1,400-bottle wine room and a lighted bar made of Avonite, a manmade stone that lends a sleek, urban vibe to the restaurant. —Kate Payne
SENANG SHRIMP
(Senang means "happy" or "feeling good" in Indonesian.)
Ingredients
9 jumbo shrimp, deveined
1 cup of tempura flour
1 cup of water (or a little less to get a good consistency when mixed with the flour)
1/2 gallon to 1 gallon of cooking oil, depending on size of fryer or pot (peanut oil is best, followed by canola, then a soy-based oil)
For breading mix:
2 lemon leaves, finely shredded
1 small Thai chili pepper, finely chopped
1/2 cup of whole oats (not instant oatmeal)
1 teaspoon of brown sugar
Pinch of salt
Pinch of powdered chicken base
1 teaspoon of powdered milk
Equipment needed:
A deep fryer or thermometer is necessary, as temperature is crucial for this kind of frying. If the oil is too hot, the breading burns before the shrimp is cooked; not hot enough, and the batter absorbs the grease.
Directions
Dredge shrimp in a thin mixture of the tempura flour and water until well coated. Then dredge the shrimp in the breading mix. Deep fry for three to four minutes in 350-degree oil until the shrimp are cooked and the coating is crispy. Makes one serving.
