Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous
- 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
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.
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.
COUSCOUS: Follow the cooking instructions on the package. To add more flavor, you can boil with vegetable stock.
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.
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.
Wine Recommendation: Chateau D'Orschwihr, Gewurztraminer,
Recipe courtesy of Don Pintabona
Recipe courtesy of Emeril Lagasse