Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 4 to 6 servings
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,
