My new favorite summer recipe is a rif on one from La Azoteca in San Miguel de Allende. I'm not duplicating theirs, but using it for inspiration. Instead of the Jicama they use in place of a corn tortilla, I used a large watermelon radish. Then I winged the rest of it and topped with frizzled leeks. —dymnyno
large watermelon radish
large leeks, mostly white part
chopped cherries(*if you use duck instead of shrimp)
Using a sharp knife or a mandoline (like the one I just got at food52) slice the leeks vertically into 1/8 inch slices. Dry and fry in hot oil (like canola) until brown and frizzled. Remove to paper towels.
Put about 1/2 cup of farina in a bag and shake the shrimp until sorta coated. Drop them into a pan with enough hot oil to cook them thoroughly. It will take just a few minutes.
Take large watermelon radish and cut off the root end far enough that the slices will be wide. With a mandolin at the thinest setting, slice the radish into disks.
THE SAUCE: Mix together purchased (or make your own) ginger chili sauce, a little sriracca hot sauce and a little tamarind paste and blend together. Decide how spicy you like it to be and adjust the proportions accordingly.
On a large plate, place the watermelon slices so they barely overlap.
Place the shrimp in the center.
Spoon the sauce over the shrimp.
Sprinkle the coriander over the shrimp.
Sprinkle some chopped cherries over the shrimp.
Sprinkle pepitos over all.
Finally, put a big handful of frizzled leeks over the shrimp.
To serve pick up a radish slice and spoon some shrimp, coriander, pepitos,( *cherry), sauce and frizzled leeks and eat like a taco with your hands. Or, arrange radish slices on dishes so that each dinner gets their own 2, 3 or ? slices on their own plate. Serve with fresh limes.
******For meat eaters, I made this recipe using ***shredded duck confit instead of shrimp.********