Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous

Total Time:
55 min
20 min
35 min

4 to 6 servings

  • 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,

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