Name: Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Cuisine: asian
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

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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Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous

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