I don’t believe it. My family used to joke and call it the “Frederickson curse,” that everything we developed an addiction to got cancelled, discontinued, dropped, whether it was a television show, a favorite perfume or soft drink. But I’m sorry: Borough Market?? I just got here!
Seriously, John has sent me an email with a link to a “green” blog discussing an absolute impossiblity: apparently planning permission has been awarded to some horrid railroad group to run a new train track RIGHT THROUGH Borough Market! This can’t happen. Just my luck: the place has been running since 1550 and I get here just in time to see a baggage car replace my favorite butcher. We’ve all got to sign the petition on this blog. One Southwark official put it just right: taking away what matters to the residents for the benefit of people who are, literally, passing through. I can’t bear it.
As if to thumb their noses at this possible horror (funding has yet to be found, and maybe we can keep that from happening), there’s a new foodie show about to start filming, every day, from the Market. I adore Clarissa Dickson-Wright, one of the proposed hosts, in particular, ever since “Two Fat Ladies” aired, and perhaps a little star power will help our cause. And hey: maybe “Kristen in London” helped “Save Ratty”, one never knows. Blog power!
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Deep-Fried Soft Shell Crabs and King Prawns
(serves 4)
8 soft shell crabs, fresh or frozen (then thawed and WELL drained)
12 king prawns, raw with shells removed but tails on
1/2 cup cornflour/cornstarch
1/2 cup Panko breadcrumbs
1/2 tsp each: powdered ginger, powdered Sumac, powdered cayenne, garlic salt
rapeseed or canola oil, enough to submerge seafood
Dry seafood completely and set on a plate, having LOTS of paper towels ready, stacked up nearby.
Mix flour and breadcrumbs and all seasonings.
Dredge the seafood thoroughly in the mixture, squishing it in with your fingers. Not much sticks, but it is the flavor that counts.
When the oil is hot enough that a breadcrumb dropped in fries instantly, place seafood gently in the oil in a single layer, cooking for one minute, then turning and cooking for 30 seconds more. Drain on paper towel. Serve with a chilli mayo if you like (simply mayonnaise mixed with chilli sauce to your taste, with lemon juice).
