chefsmiley

tsunami sushi in tulsa one downtown one in jenks

i am the chef of a oklahoma sushi bar(should be an oxy moron) we get a frozen product that we commonly call sweet shrimp. they are A small sushi grade prawn that we serve as nigiri. we typically take the head off and dredge it corn starch and fry it. this seems to be similar to what you r writing about. most asian grocers should carry a shrimp or prawn of this quality. i would not use regular gulf shrimp and especially wouldnt use any funky indo asian mud shrimp.

what a critic has to say about a restaurant is almost strictly opinion i mean there is some education involved with most critics but that just means they can be picky down to the details. or rather that they can better express what they like or don't like. they are still biased by their own pallats which cannot be completely neutral when they enter an establishment. we all have certain likes and dislikes food wise from childhood on.