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Reconstructed Rangoon Best of Flavor 2018 | Publican Anker | Fried Shrimp

Publican Anker offers Fried Shrimp with pepper jelly, pickled shallot, chive cream cheese, chow-chow, fresh mint, cilantro

Best of Flavor 2018
Crab rangoon, a regular on the appetizer menu of Chinese restaurants, may be an oddly Americanized invention, but its crunch-plus-creamy texture has made it an old favorite. New gastropub Publican Anker has put its creative stamp on the unassuming dish with its Fried Shrimp creation: crispy tempura-fried shrimp with pepper jelly, pickled shallot, chive cream cheese and chow-chow, topped with fresh mint and cilantro.

“The cream cheese is smeared on the plate to give it some fat, and the pepper jelly is essentially sweet-and-sour sauce with a Southern twist,” explains Chef de Cuisine AJ Walker. “It brings back memories of eating crab rangoon from a takeout place.”

The busy Publican Anker, the newest addition to the One Off Hospitality family of restaurants, draws diners for its interesting beers and fun-to-eat pork rinds. The Fried Shrimp is a big draw as well.

“It’s a hit because people love fried shrimp, and it’s a good bar snack,” says Walker.


AJ Walker


From the May/June Best of Flavor 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.



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