Text 23332, 94 rader
Skriven 2012-04-05 05:55:58 av Dave Drum (1:261/38)
Ärende: Chile 002
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salt & Pepper Prawns w/Fresh Silver Noodle Spring Rolls
 Categories: Seafood, Thai, Pasta, Chilies
      Yield: 4 servings

MMMMM---------------------------SAUCE--------------------------------
      1 tb Olive oil
      1    Shallot; peeled, sliced
      1 cl Garlic; peeled, crushed
           1" Fresh ginger; peeled,
           - sliced across
    1/2    Jalapeno; sliced
    1/4    Red bell pepper; diced
    1/2 bn Scallions; white part,
           - chopped
      4    Szecuhan peppercorns
      1    Fresh tomato; diced
      2    Oranges; peeled & chopped
      1 c  Sake
      1 c  Mirin
      2 tb Soy sauce
      4    Whole shrimp, roasted in the
           - oven or fried brown
      2 tb Veal stock
      2 tb Chicken stock
           Salt & pepper

MMMMM------------------------NOODLE ROLLS-----------------------------
    1/2 pk Cellophane noodles (mung
           - bean noodles)
      3 tb Peanut oil
      4    Shallot; peeled, sliced
           - thin
      4 cl Garlic; peeled, chopped
    3/4 c  Chicken stock
      1 tb Fish sauce
    1/2 bn Scallions; chopped
      2 tb Cilantro; chopped
      1 c  Carrots; peeled, julienned
      1 c  Cucumber; peeled, seeded,
           - julienned
      8    Leaves red leaf lettuce
      8    Rice wrappers

MMMMM-------------------SZECUHAN PEPPERED SALT------------------------
      2 tb Kosher salt
  1 1/2 ts Szecuhan peppercorns

MMMMM-------------------------GARLIC OIL------------------------------
    1/2 c  Peanut oil
    1/4 c  Garlic; peeled, chopped
      1 tb Chile flakes
    1/4 bn Scallions; sliced
      1 tb Szecuhan pepper salt

MMMMM-------------------------TO FINISH------------------------------
     16 lg Live spot prawns
      1 c  Rice flour
      2 tb Szecuhan pepper salt

  FOR THE SAUCE: Heat the olive oil and add the shallot,
  garlic, ginger, jalapeno, bell pepper, scallions and
  Szecuhan peppercorns and saute until all of the vegetables
  are softened.

  Add the tomatoes, oranges, sake, mirin, soy sauce and
  roasted shrimp and bring to a boil. Reduce to a slow simmer
  and cook until reduced in volume by 2/3 to 3/4.

  Add the veal stock and chicken stock and bring back to a
  boil. Reduce to a simmer and reduce until the liquid forms
  a thin coat on the back of a spoon.

  Strain through the fine die of a food mill or fornce through
  a small strainer with a wooden spoon. Season to taste with
  salt and pepper and reserve warm.

  CONTINUED IN PART TWO

  Chef Anne Gingrass

  Serves Four

  MM Format by Dave Drum - 24 December 2008

  Uncle Dirty Dave's Archives

MMMMM

... We're all pro-life. We just might disagree on when life begins. - Dave Drum

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)