Recipes
Fire Cracker Shrimp Salad
FIRE CRACKER SHRIMP
Serves Four:
16 - large peeled, de veined shrimp
2 Tbl. Peanut oil
1 cup sweet garlic chile sauce
Sea salt and pepper to taste
12 oz. Dry green tea soba noodles
2 cup’s ponzu vinaigrette ( chilled )
1 medium cucumber peeled de seeded and julienne
1medum carrot peeled and julienne
In a two quart pot, fill 3/4 of the way with water and a pinch of sea salt. Bring water to a boil and place noodles in and cook for 4 minutes. While noodles are cooking, In a mixing bowl put ice and water in , just enough so cooked noodles will also fit. After 4 minutes pull off stove and drain and shock noodles in to stop cooking. Drain well and set aside. Place a large saute pan on a burner and put heat on to high. Add oil. When oil is hot place in the shrimp and season with the salt and pepper. Keep rolling the shrimp around stirring to promote even cooking, about 3 minutes. When shrimp appear to be half cooked, add the garlic chili sauce and coat well. Finish cooking shrimp, about 3 more minutes making sure not to over cook. Set aside. Next, toss the noodles in the ponzu with half of the cucumber and carrots. Grab 4 of your favorite bowl’s or plates and and with a large fork twirl the the noodles in equal portion’s on to them. Place four of the shrimp on each plate. Garnish with the remaining cucumber’s and carrot’s. sevve with chop stick’s.
Ponzu Vinaigrette
1 oz. Sesame oil
½ tsp. Minced ginger
½ tsp. Minced garlic
1 Cup Soy Sauce
2 Tbl Lime juice
2 Tbl. Orange juice
1/4 cup mirin
1/8 cup Rice Wine Vinegar
2Tbl. Sweet Garlic Chili Sauce
2 Tbl. Honey
1 Pinch Dry Chili Flakes
½ Cup cold water
1 Tbl. Corn Starch
In a saute pan, place on medium high heat and then add ginger and garlic to sweat. Then add all other ingredients except cold water and corn starch. Bring to boil. Mix cold water and corn starch. Add to boiling mixture and continue to cook until slightly thickened. Pull off stove and chill.