Spicy Rock Shrimp With Preserved Vegetables And Toasted Couscous
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
8 cups
Water1 cup
Rice Wine Vinegar1 cup
Sake1 cup
Mirin1 cup
Soy Sauce1 tsp
Dashi (powder)2 tbsps
Sugar1 cup
Fava Beans (blanched)1 small
Shallot (diced)1 tsp
Garlic (minced)2 tbsps
HijikiDirections:
1
BONITO BROTH: Add bonito flakes to the water in a pot and bring to a boil
2
Take off the flame and let steep for 15 minutes
3
Strain and reserve
4
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
5
Bring to a boil and let simmer on a low flame until most of the liquid has evaporated
6
Remove from the flame and allow to cool
7
COUSCOUS: Follow the cooking instructions on the package
8
To add more flavor, you can boil with vegetable stock
9
SPICY ROCK SHRIMP: In a hot saute pan, add a little oil, ginger, shallots, garlic and saute quickly, just to brown the garlic
10
Add rock shrimp, cayenne, sambal and saute for about 1 minute until the rock shrimp is cooked
11
PLATING Bring bonito broth back to a boil, add preserved vegetables, cooked couscous and cooked rock shrimp
12
Garnish plate with scallions, fava beans and hijiki
13
Wine Recommendation: Chateau D'Orschwihr, Gewurztraminer,