Author Notes: Cousin to popcorn shrimp, and not a vegetarian replacement either. Crisp bites of seasoned peas, wrapped up in a shell of panko and flour and served on a bed of crisp, shredded lettuce, with tomato wedges and Tabasco or Louisiana hot sauce. —Kitchen Butterfly
Serves: 2
Ingredients
-
1/2
cup fresh spring peas, shelled and rinsed
-
1/3 – 1/2
cups All purpose flour
-
6
tablespoons Panko or fresh breadcrumbs
-
1
small egg
-
3
tablespoons milk or cream
-
All purpose/Creole seasoning/Indian spices
-
Vegetable oil, for deep frying
Directions
- Toss the peas with a teaspoon of all purpose seasoning, mixing well. Set aside
- Get 2 bowls: in one, mix the flour, panko and a teaspoon of all purpose seasoning and in the other bowl, beat the egg and milk/cream together.
- Put the oil in a deep pot/pan, and let it heat on medium – low while you continue
- The next steps involve: flour – eggwash – flour. So, toss the seasoned peas in the flour mixture, then in the egg wash, where you should let it sit for a minute or two. Then, toss it again in the flour mixture, so the grains become coated. If you need a guide to handling messy foods….forgive me, for I currently don’t have one!
- The oil should be hot (about 180 deg C), or test with a cube of brown – which should brown in about 30 seconds. Fry the peas in 1 – 2 batches and gently stir, till they turn golden brown.
- Remove with a slotted spoon into a sieve and let drain for a couple of minutes.
- Serve on a bed of shredded lettuce with tomato wedges and some hot sauce.
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