InstructionsReset

1. Shrimp

   Thaw shrimp (if needed) then stir in 6g or 1tsp salt (or 1g per 100g of shrimp). Allow to cure in the fridge for 30 min.
2. Dry off any excessive moisture.
3. To batter the shrimp, combine buttermilk, eggs, and 2g salt in a bowl and whisk. In another bowl, add 400g or 3.5c coarse panko breadcrumbs.
4. Coat shrimp in flour, then dip in buttermilk mixture, then into the panko.
5. Preheat sauté pan with about 120g or 1/2c neutral oil to 350F/176C (depending on size of pan - oil should come about 1/2 way up sides of shrimp). Add shrimp in two batches, frying for about 2-2.5min per side until golden brown.

6. tortillas

   Into bowl of food processor measure, flour, salt, and lard. Process for 15 sec until far until mixture becomes pebbly. Stream in cold water slowly and continue to process for about 10 seconds until dough comes together.
7. Flip dough onto floured work surface and knead for about a minute or until dough is no longer tacky.
8. Cut dough into 12 approx 40g pieces, roll into balls, and place on a sheet tray. Cover with a towel and allow dough to rest for 15 min.
9. Roll out tortilla balls into about a 6" rounds. Place in preheated cast iron on med-low and cook for 30-40sec per side or until tortilla begins to puff and take on color.

10. slaw

    Finely shred •250g or 3c each of green leaf/little gem lettuce and green cabbage. To that, mix in •25g or 1 3/4 tbsp mayo, •25g or 1 3/4c sour cream, •zest and juice of small lime, •1 grated clove of garlic, •10g or 3/4c chopped cilantro, •5g or 3/4 tsp salt.