Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous (Ming Tsai) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 cup bonito flakes |
8 cups water |
1/2 pound shiitake mushrooms, julienned |
1 daikon, peeled and cut into small rounds |
1/4 cup rice wine vinegar |
1/4 cup sake |
1/4 cup mirin |
1/4 cup soy sauce |
1/2 teaspoon dashi powder |
2 tablespoons sugar |
1 bag israeli couscous |
1 bunch scallions, julienned on the bias |
1 cup fava beans, blanched |
1/2 pound rock shrimp |
1 jalapeno, small dice |
2 ounces fresh ginger, peeled and small dice |
1 small shallot, diced |
1/2 teaspoon minced garlic |
dash cayenne pepper |
dash sambal olek |
2 tablespoons hijiki |
Directions:
1. BONITO BROTH: Add bonito flakes to the water in a pot and bring to a boil. Take off the flame and let steep for 15 minutes. Strain and reserve.
2. PRESERVED VEGETABLES: To a pot, add shiitakes, daikon, rice wine vinegar, sake, mirin, soy sauce, dashi and sugar and enough water to cover the vegetables. Bring to a boil and let simmer on a low flame until most of the liquid has evaporated. Remove from the flame and allow to cool.
3. COUSCOUS: Follow the cooking instructions on the package. To add more flavor, you can boil with vegetable stock.
4. SPICY ROCK SHRIMP: In a hot saute pan, add a little oil, ginger, shallots, garlic and saute quickly, just to brown the garlic. Add rock shrimp, cayenne, sambal and saute for about 1 minute until the rock shrimp is cooked.
5. PLATING Bring bonito broth back to a boil, add preserved vegetables, cooked couscous and cooked rock shrimp. Garnish plate with scallions, fava beans and hijiki.
6. Wine Recommendation: Chateau D'Orschwihr, Gewurztraminer,
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