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
Directions
Preheat a large skillet or comal or griddle on medium-high heat and coat with lard or grapeseed oil.
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.
Plating: On a large plate, spread some mole. Top with pancakes, garnish with a dollop of huitlacoche butter.
Beverage: Chilled Brouilly (Gamay Grape)
Huitalacoche butter:
- 1/4 pound butter, softened
- 1/2 cup huitlacoche, removed from corn and Sauteed until just tender
- 1 lime, juiced
- Salt
- Black pepper
Mix all together in a bowl and keep in the refrigerator.
Ming's Mole Sauce:
- 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)
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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