Starting chicharon experiments three days before a comprehensive blood test seems like a death wish of sorts. But then again, maybe it’s best I know how I am doing in the worst possible set of conditions… :) This was a crazy, porky, lardy kind of day. Let me start by writing about the last dish we cooked for a late lunch. A giant kawa, kawali or cast iron pan nearly half filled with freshly rendered pork lard seemed like the perfect place to experiment with some shrimp. Few recipes are faster to make than this one, and even fewer will taste as good relative to the effort required.
I seasoned some medium-sized suahe (just purchased fresh from the Carbon market a few minutes beforehand) with lots of sea salt and freshly cracked black pepper.
Piled the shrimp into a large chinese style “strainer” of sorts and plunged the shrimp into very hot pork lard.
Step back a bit as the shrimp may splatter rather violently. Count to about 10 seconds and immediately pull them out of the lard.
Place them in a stainless tray/bowl and squirt a couple of tablespoons of sriracha sauce on top, then squeeze a lemon or two over the shrimp, toss and serve immediately. How simple is that?? :)
The shrimp shells had just crisped up and the brief plunge was enough to JUST cook the meat of the shrimp all the way through but remain as sweet and succulent as possible. The sriracha sauce and lemon juice actually served to soften the fried shells a bit, so you may want to keep them separate as a dip instead. This was truly delicious. And so incredibly easy. The only hitch is you need some really fresh and wickedly hot lard. :)
Note: Photos taken by AT, as MM was cooking. :)