The cover of the Food & Wine section on May 6 will feature a cool makeover for Mother's Day Icebox cakes. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
Bonnie S. Benwick, The Washington Post
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Restaurant burger options are prime pickings for tweaking, but Haidar Karoum’s creation at Proof has remained unadulterated and the No. 1 lunchtime seller since it went on the menu six months after Washington’s Proof opened in 2007.
The executive chef thought it up while on vacation in Mexico, he says. The shrimp burger combines some of his favorite Asian flavors: shrimp grilled on sugar cane and banh mi. It’s a four-star example of fast food done well.
Proof’s Crispy Shrimp Burger
2 pounds peeled, julienned daikon radish
2 large, well-scrubbed julienned carrots
1 cup distilled white vinegar
5 tablespoons sugar
1 1/2 teaspoons kosher salt
1 cup mayonnaise
1 cup sweet chili-garlic sauce (nam ploy)
2 thinly sliced shallots
1 large egg white
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound of peeled, deveined raw shrimp
1/2 cup heavy cream
1 cup plain panko bread crumbs
Ground black pepper for seasoning
Seedless cucumber and Jalapeno
1. Combine 2 pounds peeled, julienned daikon radish and 2 large, well-scrubbed julienned carrots in a colander set in the sink. Season generously with kosher salt; let sit for 30 minutes, then rinse thoroughly under cool running water. Drain.
2. Whisk together 1 cup distilled white vinegar, 5 tablespoons sugar and 1 1/2 teaspoons kosher salt in a mixing bowl. Toss in the drained vegetables; let sit at room temperature for 1 hour (or refrigerate for up to 4 hours).
3. Stir together 1 cup mayonnaise and 1 cup sweet chili-garlic sauce (nam ploy) in a bowl until well blended. Cover and refrigerate until ready to use.
4. Combine 2 thinly sliced shallots, 1 large egg white, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper in a food processor; puree for 2 minutes until smooth. Lightly season 1 pound of peeled, deveined raw shrimp with kosher salt and coarsely ground black pepper; add to the food processor and puree just until smooth. With the machine running, gradually add 1/2 cup heavy cream. Use all the mixture to form 4 balls of equal size. Refrigerate for 30 minutes (optional). Spread 1 cup plain panko bread crumbs on a plate; coat each ball thoroughly, shaping them into thick, mounded patties.
5. Heat about 4 inches of canola oil in a medium pot over medium-high heat, to 350 degrees. Line a plate with paper towels. Fry one or two patties at a time until golden brown, for about 4 minutes, turning them over halfway through. Drain briefly on the paper towel-lined plate.
6. To build the burgers, spread the flavored mayonnaise on the insides of 4 toasted brioche buns. Place a shrimp patty on each bottom bun; top with overlapping shingles of 4 or 5 thin, 2-inch-long slices of seedless cucumber and 2 or 3 jalapeno slices. Finish with a generous mound of the pickled daikon-carrot mixture, a few cilantro sprigs and the top bun. Serve with lemon wedges, for squeezing.