Corn And Shrimp 'Pancakes' Topped With Huitlacoche Butter And Ming's Mole Sauce
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
61
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1
Lard1 cup
Milk450 g
Butter (softened)1 cup
Scallions (sliced)1
Salt1 cup
Whole Almonds2 tbsps
Sesame Seed1 tbsp
Spice Powder (chinese 5)1 tsp
Cinnamon (mexican)4 cloves
Garlic1 small
Mango (peeled and chopped)1 cup
Shaoxing Rice Wine2 cups
Chicken StockDirections:
1
Preheat a large skillet or comal or griddle on medium-high heat and coat with lard or grapeseed oil
2
In a large bowl, whisk together the masa harina, eggs and milk
3
Fold in the whites, butter, and scallions
4
Fold in the kernels and shrimp
5
Ladle about 4 ounces of batter into the hot oil
6
Brown on both sides, about 3 minutes a side
7
Drain on paper towels and season lightly with salt and pepper
8
Plating: On a large plate, spread some mole
9
Top with pancakes, garnish with a dollop of huitlacoche butter
10
Mix all together in a bowl and keep in the refrigerator
11
In a dry saucepan, toast the almonds, sesame seeds, 5-spice, cinnamon, and tea until slightly smoking
12
Add the onions, garlic, and ginger and saute for 1 minute
13
Add the chiles and 1/2 of the soaking liquid
14
Add the mango and Shoaxing wine
15
Add stock and simmer 5 to10 minutes until slightly reduced, and all alcohol is burned off
16
Add chocolate and heat several more minutes
17
Transfer to a blender and blend at high speed
18
Check for seasoning