Excerpted from Bread Etc. Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More by Matthew James Duffy. Copyright © 2025 Matthew James Duffy. Photographs by Alex Nirta. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
| Portions |
|---|
| 4 as an appetizer |
Ingredients
For the Ponzi Aioli
- ¼ cup rice wine vinegar
For the Cucumber Slaw
- ⅓ cup freshly squeezed lime juice 3 tablespoons freshly squeezed
- orange juice
- 2 tablespoons white sugar 2 tablespoons fish sauce
- 2 tablespoons peanut oil 1 teaspoon chili oil
- 1½ cups julienned seeded cucumber
- 1½ cups julienned carrot 1 mango, julienned
- 4 green onions, white parts only, thinly sliced
- 2 tablespoons coarsely chopped fresh cilantro
- 2 tablespoons coarsely chopped fresh Thai basil
For the Shrimp
- 12 large shrimp, peeled and deveined
- Neutral oil, for frying 1 cup cornstarch
- 1 batch Tempura Batter
- Flaky salt
For the Tempura Batter
- 50 g all-purpose flour Pinch salt
- 75 g sourdough discard
- 250 g cold sparkling water
- 3 tablespoons soy sauce
- 1 tablespoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon mirin
- ¼ cup + 2 tablespoons aioli or mayonnaise
Directions
For the Ponzu Aioli
- In a small bowl, whisk together the vinegar, soy sauce, lemon zest, lemon juice and mirin to create ponzu. Let stand for at least 1 hour, then strain over a bowl, discarding the lemon zest.
- In another small bowl, whisk 1½ tablespoons ponzu with the aioli. Store the remaining ponzu in the fridge for up to 2 weeks for another use.
For the Cucumber Slaw
- In a small bowl, whisk together the lime juice, orange juice, sugar, fish sauce, peanut oil and chili oil; set the dressing aside until ready to use.
- Just before serving, in a large bowl, toss together the cucumber, carrot, mango, green onions, cilantro and basil. Add the dressing and toss to coat.
For the Shrimp
- Arrange the shrimp in a single layer on a paper towel–lined plate to absorb excess moisture. Meanwhile, in a large Dutch oven or cast-iron skillet, heat 2 inches (5 cm) of oil to 365°F to 395°F (185°C to 200°C).
- Place the cornstarch in a small bowl, then dredge each shrimp in it and shake lightly to remove any excess.
- Using chopsticks, tweezers or your fingers, drop three or four shrimp into the batter, then hold them over the bowl for a few seconds, allowing excess batter to drip back in. Carefully transfer the battered shrimp to the oil and cook for 3 to 4 minutes per side, until golden brown. Remove the shrimp to a paper towel–lined plate and sprinkle with flaky salt while still warm. Repeat with the remaining shrimp, letting the oil come back up to temperature in be-tween batches.
To Serve
- Serve the shrimp and salad together, with a small ramekin of ponzu mayonnaise alongside.
For the Tempura Batter
- In a large bowl, whisk together the corn- starch, flour and salt. Whisk in the sour- dough discard just until incorporated.
- Whisking constantly, stream in the cold sparkling water. Whisk until the mixture resembles crepe batter; it will be loose. Re- frigerate for 10 minutes before using.