Dining Out Boston

Last night I left work flustered, uncertain as to where to seek the perfect fish sandwich, and still craving seafood. A hearty take-out portion of Chef Chow's Ginger and Scallion Shrimp ($10.95) did the trick.

Unlike other Chinese restaurants of lesser quality, Chef Chow's actually includes the a dish's supplementary ingredients, instead of merely providing a whiff or smidgen of the purported garlic or pepper. Note in the above photo the generous serving of emerald-green scallions, tender heads of broccoli, and thin slivers of ginger root intermixed with the shrimp.

I also appreciate the fact that when Chef Chow's says "lightly battered", they mean it. A thin sheaf of coarse, savory bread coating nicely complemented the plump prawns and didn't overpower the plump, fleshy meat.

Chef Chow's offers brown rice (small; $1.20) and I probabably should have dropped the extra quarters instead of insisting on cooking that crusty, overcooked stuff sitting adjacent to the broccoli. Let that be a lesson to us all that rice cookers are not fool-proof.