Proof’s Crispy Shrimp Burger 4.000

Renee Comet for The Washington Post; Styling by Bonnie S. Benwick

Plate Lab Apr 10, 2015

Vietnamese flavors inspired chef Haidar Karoum to come up with this sandwich, which has remained a favorite at Proof in Penn Quarter since shortly after the restaurant opened in 2007.

You'll need an instant-read thermometer for the oil.

Make Ahead: The vegetables need to be salted for 30 minutes, and they need to marinate for 1 hour. They can be refrigerated for up to 5 days. You'll have leftover red chili mayonnaise, which can be refrigerated for up to 3 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the pickled vegetables
  • 2 pounds daikon radish, peeled and cut into matchsticks
  • 2 large carrots, scrubbed well and cut into matchsticks
  • Kosher salt
  • 1 cup distilled white vinegar
  • 5 tablespoons sugar
  • For the red chili mayonnaise
  • 1 cup regular or low-fat mayonnaise
  • 1 cup sweet chile-garlic sauce (nam ploy)
  • For the burgers
  • Canola oil, for frying
  • 1 pound raw shrimp, peeled and deveined
  • 2 shallots, cut into thin slices
  • 1 large egg white
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 cup plain panko bread crumbs
  • 4 brioche burger buns or potato rolls, toasted
  • 3 to 5 medium jalapeño peppers, cut into thin slices and seeded, if desired
  • 1 medium cucumber, peeled and cut into very thin slices
  • Handful of cilantro sprigs

Directions

For the pickled vegetables: Combine the daikon and carrots in a colander. Season generously with salt; let them sit for 30 minutes, then rinse under cool water and drain until dry.

Whisk together the vinegar, sugar and 1 1/2 teaspoons of salt in a mixing bowl until the sugar and salt have dissolved. Add the daikon and carrots, tossing to coat. Let sit for 1 hour. The yield is 1 1/2 cups.

For the red chili mayonnaise: Whisk together the mayonnaise and sweet chili-garlic sauce in a medium bowl until smooth and well combined. The yield is 2 cups. Cover and refrigerate until ready to use.

For the burgers: Fill a medium pot with 3 or 4 inches of oil; heat to 350 degrees (over medium-high heat). Line a plate with a few layers of paper towels.

Meanwhile, combine the shrimp, shallots, egg white, salt and pepper in a food processor; puree for 2 minutes. With the machine running, gradually add the heavy cream and process until fully incorporated, to create a thick, sturdy mousse.

Spread the panko on a plate.

Form the mixture into 4 balls. Coat each one all over in the panko, flattening them slightly into thick patties.

Add the balls to the hot oil; fry for 4 minutes or until golden brown. Transfer to the paper-towel-lined plate.

Spread about 1 tablespoon of the red chili mayonnaise on the inside of each bun. Place a shrimp burger on the bottom part of each bun, then layer with a few slices of jalapeño, cucumber slices, some of the pickled vegetables and a few cilantro sprigs. Place the bun tops on each sandwich. Serve right away.

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Recipe Source

From Haidar Karoum, executive chef at Proof in Penn Quarter.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.