The Better Batter Blog: Shushi and Dessert

Last Night as a Part of One's Cultural Experimentation the Bert Brothers hosted, at P. Bert's new NDG Apartment, a sushi night titled multiple things
First: Shushi
Then: Shushi: More Like Penises
Next: Shushi More Like no Natalies Allowed
Finally: Shushi

After years of culinary experience it is to be known that the Berts are to be trusted when it comes to food far beyond their home town of Wenham Mass.

Out of all the people attending, and let me say that It was quite the group, everyone brought a little something to add to the rolls.

On top of the avocado, carrots, cucumber, peppers, bean curd, there were many other exciting additions: Spicy and not mayonnaises, Cream(ed) Cheese, Salmon, Shrimp, Sprouts. Pretty much the works.

We were coaxed into rolling our own by the aid of L. Bert, and after many successful attempts, we ended up with more sushi than we could eat.

The Batter Baker ended up experimenting, after a mojito or two, with the butter battered shrimp.

It started with dessert.

In the line of my turkish ancestry, and the lime from the I can only assume Caribbean drink, we decided to sugar our losses and go for the gold.

Step 1: Procure Limes
Step 2: Slice
Step 3: Dip in Sugar
Step 4: Eat

I suppose you also need to procure Sugar and a knife, at the least.

I have always been a fan of eating raw lemon and lime, but even that seemed to be too much Logan, so we resorted to sour and sweet.

It was pretty darn good, if not too sugary.

After that we decided, or rather, I did, to also take the mint leaves and repeat the above instructions, substituting leaves for limes, but I really don't suggest this unless you know you have an audience for it i.e. a Natalie Talmi, or someone who enjoys eating Mint Leaves.

Though I am told they resembled bubblegum.

After we ran out of the leaves, and the demand was still there for sucrose experimentation and thus we turned to ice cubes, and then: Shrimp.

After letting a singular Shrimp bathe in the sugar, one might say it tempted us to pour the sugar on it, we heated up the oil and dropped the bottom feeder in.

While that was frying, I mixed up some low end wine and a little (more) sugar, to make some really tangy sauce.

It is and was crucial to poke at the frying shrimp, attempting to see if it was done before it actually was, because I am sure that is what contributed to the wonderful to come taste.

After battering it, we dropped it right in the low-ball tumbler with the 'sauce' and after letting it cool to an edible temperature, we gobbled it up.

It is suggested to cook the shrimp all the way through, though the blue color of the meat against the red sauce did add some nice visual.

Best of luck in your future feasts!

Ps: On a real and interesting cooking note, you can tell if the oil is warm enough to begin to fry by dropping a little sample batter in, and when the bubbles have gone from small to large, the temperature is right. Probably something to do with surface area and the kinetics as you heat up. Enjoy.