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Langostinos Crocantes Al Panko Con Honey Mustard Picante Crispy Panko Shrimp with Spicy Honey Mustard
Estos no son los típicos langostinos empanizados. El secreto aquí está en el sazonado previo con salsa de ostión que les da un fondo umami increíble antes de pasar por el clásico rebozado japonés. Usamos chuño (fécula de papa) en lugar de harina común para una adherencia más ligera, y panko para garantizar ese crujido explosivo. La salsa combina el dulzor de la miel, la acidez de la mostaza y el toque ahumado y picante del togarashi. [These are not your typical breaded prawns. The secret here lies in the prior seasoning with oyster sauce that gives them an incredible umami base before going through the classic Japanese breading. We use chuño (potato starch) instead of common flour for a lighter adherence, and panko to guarantee that explosive crunch. The sauce combines the sweetness of honey, the acidity of mustard, and the smoky and spicy touch of togarashi.]
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