Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous

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  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. COUSCOUS: Follow the cooking instructions on the package. To add more flavor, you can boil with vegetable stock.
  4. 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.
  5. 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.
  6. Wine Recommendation: Chateau D'Orschwihr, Gewurztraminer,