Coconut Shrimp Gets the Croquette Treatment at Seabar

Good Bite

BY ANDREW FABIAN SRQ DAILY FRESHLY SQUEEZED CONTENT EVERY MORNING TUESDAY JAN 19, 2021

Over 30 countries claim a coastline along the waters of the Pacific Ocean. It is not a small body of water, so when a restaurant bills its menu as “modern Pacific fare,” the vision for that menu has a lot of sea to cover. Seabar just might have it covered. With a heavy infusion of Pan-Asian cuisines like Japanese, Korean and Vietnamese, Gulf Gate’s newest late night foodie spot also dips its toe in the surf of Mexico’s Pacific coast.

Seabar’s coconut shrimp croquettes riff on the croquetas de atún (tuna croquettes) popular in Southern Mexico. The basic premise of a croquette is to take some sort of meat—ham, chicken, tuna, shrimp—mince and mix it with cooked potatoes into a mush, then bread it and deep fry it until golden brown. Seabar’s shrimp croquettes come perfectly crispy on the outside, with a sweet and creamy filling of shrimp, potato and spices on the inside. Stacked into a little pyramid, the croquettes sit atop a sweet mango-chile sauce that looks and tastes a lot like a Hawaiian sweet-and-sour sauce. Garnished with pickled fresno chiles and cilantro, the croquettes touch on a lot of flavor profiles, from sweet to savory to a touch spicy with the chiles.

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