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How a Designer Learned to Cook Using Memory Alone

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ImageThe designer Phillip Lim’s crispy shrimp dish, laced with lime and topped with cilantro.
The designer Phillip Lim’s crispy shrimp dish, laced with lime and topped with cilantro.Credit...Scott J. Ross
  • 1 pound shell-on shrimp

  • 1 tablespoon garlic powder

  • 1 teaspoon kosher salt

  • 1 tablespoon chili flakes

  • 2 cups tapioca flour

  • 3 cups neutral oil, for frying

  • Juice of 1 lime

  • 1 bunch cilantro, washed, leaves picked off

1. Devein the shrimp. Mix together the garlic powder, salt and chili flakes, and add half the mixture to the tapioca flour.

2. Toss half the shrimp in the tapioca mixture, making sure to coat evenly. Heat the oil in a wok over medium-high heat. You’ll know the oil is hot enough when it begins to shimmer and a small bit of the tapioca mixture sizzles immediately when you drop it in.

3. Fry the shrimp for 30 seconds to a minute on each side, flipping when they are a nice golden brown. (Lim likes to use a pair of chopsticks for this step.) Drain on a paper towel-lined tray or cutting board.

4. In a large bowl, toss the fried shrimp with a few more pinches of the salt mixture, half the lime juice and half the cilantro. Serve immediately, preferably with some cold beer; once the first batch disappears, repeat with the rest of the shrimp.


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