Corn and Shrimp 'Pancakes' Topped with Huitlacoche Butter and Ming's Mole Sauce
- Level: Easy
- Total: 1 hr 6 min
- Prep: 1 hr
- Cook: 6 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 6 min
- Prep: 1 hr
- Cook: 6 min
- Yield: 4 servings
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
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
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)
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.
Huitalacoche butter:
- Mix all together in a bowl and keep in the refrigerator.
Ming's Mole Sauce:
- 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.
Cook’s Note
Beverage: Chilled Brouilly (Gamay Grape)
