El Hulk Recipe

Prepare shrimp

Peel and devein the shrimp, leaving tails on if desired for presentation. Pat dry thoroughly with paper towels. Season lightly with 1/2 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place flour in a shallow bowl. Beat eggs in a second bowl. Place panko breadcrumbs in a third bowl. Have a tray ready for the breaded shrimp.

Bread the shrimp

Dredge each shrimp first in flour (shake off excess), then dip into beaten egg, then press into panko until evenly coated. Set on tray and repeat with remaining shrimp.

Fry the shrimp

In a deep skillet or Dutch oven, heat about 5 cm (2 in) of oil to 175°C (350°F) or until a cube of bread browns in ~45 seconds. Fry shrimp in batches (do not overcrowd) 2–3 minutes until golden and cooked through. Transfer to a paper-towel-lined tray and sprinkle lightly with salt. Keep warm in a low oven (100°C/210°F) if desired.

Prepare leek (puerro)

Trim the dark green top and root end, leaving tender white and light-green parts. Slice thinly lengthwise, then into 3–4 mm slices. Rinse well to remove grit and pat dry. In a small skillet over medium heat, add 1 tsp neutral oil and soften the sliced leek 2–3 minutes until tender but not browned. Cool slightly.

Make cream cheese mixture

In a bowl, combine the cream cheese (room temperature) with the cooled softened leek. Adjust seasoning with 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and homogeneous. Transfer to a piping bag or small bowl for easy assembly.

Prepare avocado

Halve and pit the avocados. Scoop flesh into a bowl and mash lightly with 1 tablespoon lime juice, 1/4 tsp salt and 1/8 tsp black pepper to a chunky-smooth consistency. Keep covered with plastic wrap pressed to the surface to prevent browning until assembly.

Fry sweet plantains

Peel the ripe plantains and slice diagonally into 1/2–3/4 inch (1–2 cm) thick slices. Heat 120 ml vegetable oil in a skillet over medium-high heat. Fry the plantain slices in batches, 1–2 minutes per side, until golden-brown and caramelized. Transfer to paper towels and sprinkle with a pinch of salt. Keep warm.

Make honey sauce

In a small bowl, whisk together 2 tbs honey and 1 tbs soy sauce until smooth. Taste and adjust: this is a bright, sweet-salty drizzle for finishing. Reserve 2–3 tbs for plating.

Make unagi-style (anguila) sauce

In a small saucepan combine 2 tbs soy sauce, 1 tbs mirin, 1 tbs rice vinegar, 1 tbs honey and 2 tbs water. Bring to a gentle simmer. Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry, then whisk into the simmering liquid. Cook 1–2 minutes until glossy and slightly thickened. Remove from heat and let cool to a warm-thick drizzle consistency.

Toast sesame seeds

In a dry skillet over medium heat, toast 2 tbs white sesame seeds, stirring constantly, about 2–3 minutes until fragrant and lightly golden. Remove from heat.

Assembly option A — Individual portions (sushi-style or roll plating)

On each plate arrange 5 fried shrimp in a row or fan. Pipe a strip of cream cheese + leek mixture alongside the shrimp. Add a quenelle or spoonful of mashed avocado beside it. Place 3–4 fried plantain slices near the shrimp. Drizzle the honey sauce lightly over the shrimp and plantain and finish with the warm unagi-style sauce in a thinner drizzle. Sprinkle toasted sesame seeds and chopped chives or microgreens over the dish. Serve with a lime wedge.

Assembly option B — Tostada or shared platter

Create a bed of mashed avocado on crisp tostada shells or on a large platter. Spread a thin layer of the cream cheese mixture over each shrimp or dollop on the platter. Top with the breaded shrimp, arrange plantain slices, drizzle both sauces over everything, sprinkle sesame seeds and chives, and serve family-style with lime wedges.

Final notes

Serve immediately so the shrimp stay crisp. If making ahead, keep shrimp and plantain warm and sauces at room temperature. All components are matched to ingredients above — panko-breaded shrimp, cream cheese + leek, mashed avocado, fried plantain, honey and unagi-style sauces, and sesame garnish.