Corn and Shrimp 'Pancakes' Topped with Huitlacoche Butter and Ming's Mole Sauce |
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Prep Time: 60 Minutes Cook Time: 6 Minutes |
Ready In: 66 Minutes Servings: 4 |
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Ingredients:
lard or grapeseed oil, to cook |
1 cup masa harina |
2 egg yolks |
1 cup milk |
3 egg whites, whipped to soft peak |
1/4 cup melted butter |
1/4 cup sliced scallions |
1 cup corn kernels taken off a cob that has been dry roasted with the husk on until blackened |
1 pound shrimp shelled, de-veined, and cut into 1/4 inch dice |
salt and black pepper |
huitlacoche butter, recipe follows |
ming's mole sauce, recipe follows |
1/4 pound butter, softened |
1/2 cup huitlacoche, removed from corn and sauteed until just tender |
1 lime, juiced |
salt |
black pepper |
1/4 cup whole almonds |
2 tablespoons sesame seeds |
1 tablespoon chinese 5-spice powder |
1 teaspoon mexican cinnamon |
1/2 tablespoon jasmine tea leaves |
1 onion, sliced |
4 cloves garlic |
2 pieces ginger, thin sliced |
2 ancho chiles, toasted briefly and soaked in 1 cup warm water for 15 minutes |
2 pasilla chiles toasted briefly and soaked in 1 cup warm water for 15 minutes |
1 small mango, peeled and chopped |
1/4 cup shaoxing rice wine |
2 cups chicken stock |
1/2 ounce mexican chocolate (1/4 tablet) |
Directions:
1. Preheat a large skillet or comal or griddle on medium-high heat and coat with lard or grapeseed oil.
2. In a large bowl, whisk together the masa harina, eggs and milk. Fold in the whites, butter, and scallions. Fold in the kernels and shrimp. Ladle about 4 ounces of batter into the hot oil. Brown on both sides, about 3 minutes a side. Drain on paper towels and season lightly with salt and pepper.
3. Plating: On a large plate, spread some mole. Top with pancakes, garnish with a dollop of huitlacoche butter.
4. Beverage: Chilled Brouilly (Gamay Grape)
5. Huitalacoche butter:
6. Mix all together in a bowl and keep in the refrigerator.
7. Ming's Mole Sauce:
8. In a dry saucepan, toast the almonds, sesame seeds, 5-spice, cinnamon, and tea until slightly smoking. Add the onions, garlic, and ginger and saute for 1 minute. Add the chiles and 1/2 of the soaking liquid. Add the mango and Shoaxing wine. Add stock and simmer 5 to10 minutes until slightly reduced, and all alcohol is burned off. Add chocolate and heat several more minutes. Transfer to a blender and blend at high speed. Check for seasoning.
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