Shrimp Sinigang
Leah Cohen, chef of Pig & Khao in New York City, makes this variation on Sinigang, a pork stew from The Philippines. Her version is made from shrimp, and is a fried dish rather than a stew, but she says all the flavors of sinigang can be found in it. It’s inspired by chef friends she saw taking a similar approach to making fried chicken with sinigang flavors.
She dredges bite-sized shrimp and okra in egg whites and seasoned flour, fries them and then tossed them in a bowl with pickled daikon, Chinese long beans, shallots, cilantro and a tamarind aïoli made by combining Kewpie mayonnaise, tamarind paste, Thai chile flake and the same brand of sinigang spice, Mama Sita’s, that Chase’s mother used.
It’s garnished with grape tomatoes and cilantro leaves.
Price: $18