AUSTIN (KXAN) - An Austin restaurant is about to take on the tastes of the Tar Heel. Zed's in North Austin recently brought a chef who has made his name along the North Carolina coast.
At his old restaurant in Wilmington, N.C., chef Jacob Hilbert focused mainly on classic French cuisine infused with comfort food qualities. At Zed's, Hilbert will continue that fusion of tastes.
On Thursday, he explained how to make seafood with a kick.
Bang Bang Shrimp
- 6 peeled large (16/20) shrimp
For the fry crumb:
- 1 cup flour
- 1 tsp. crushed red pepper
- 1 tsp. fennel seeds
- salt and pepper to taste
Combine all of these ingredients together thoroughly and set aside in a shallow, wide pan-like a cake pan.
For the egg wash:
- One cup of milk
- One whole egg
- Whisk together until the egg is fully incorporated into the milk
For the sauce:
- 2 tbsp. mayonnaise
- 1 tbsp. sriracha
- Juice of 1 lime
Place all of the ingredients in a bowl and whisk together. Heat 2-3 inches of oil in a deep pot set at 350 degrees, or a deep fryer set at 350 degrees
Take the shrimp and coat them in the flour mixture. Once thoroughly coated drop them in the egg wash and then finally, return them to a dusting in the flour pan.
Place carefully in the heated oil and fry for about three minutes until nicely golden brown.
Remove and drain on a paper towel and then coat them in the sauce (simply dipping them will do).
Finish with sesame seeds and place on salad greens, a vibrant slaw or just annihilate them on the spot.
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