Chinese Trinidadian Stir-Fried Shrimp with Rum

By Grace Young, Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

When I was in Trinidad, Winnie Lee Lum showed me how to make this superb dish, which beautifully demonstrates the convergence of Chinese and Trinidadian cooking traditions. Of course, the taste was extraordinary because Lee Lum only cooks with fresh local shrimp that her husband, Tony, purchases for her. Before cooking, she rinses the shrimp in lime juice, a Trinidadian cooking practice said to remove the “fishy” taste. She prefers the Chinese custom of cooking the shrimp in the shell to protect the shrimp’s succulence and flavor. Rather than rice wine, Lee Lum insists on using dark Jamaican-style rum; according to her, white rum is too harsh for cooking. This is one of the easiest dishes to stir-fry, and it is guaranteed to satisfy.

Serves 2 to 3 as a main dish with rice or 4 as part of a multicourse meal.

1 pound large shrimp
Juice of 1∕2 lime
3 tablespoons ketchup
3 tablespoons dark Jamaican rum
2 teaspoons soy sauce
1∕4 teaspoon ground white pepper
2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1∕2 teaspoon salt
1 medium ripe tomato, cut into thin wedges
1 large green bell pepper, cut into thin strips
1 small onion, cut into thin wedges
1 tablespoon finely chopped cilantro

1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.

2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro.

Chocolate Kumquat Spring Rolls

By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts

Makes 3 dozen

5 (56 grams, 2 ounces) kumquats, cut into 1/4-inch slices crosswise and seeded
1/2  cup plus 1 tablespoon (127 grams, 4 1/2 ounces) heavy whipping cream
1/8  teaspoon salt
8 1/4  ounces bittersweet chocolate, chopped
1 large egg yolk
1 tablespoon Grand Marnier
1 tablespoon butter, softened
36 5 X 5-inch square spring roll wrappers
1 large egg, lightly beaten
canola, vegetable, or other neutral oil for deep-frying

Chef’s Tip: Make sure you use thin spring roll wrappers, which can be found in Asian markets, and not egg roll wrappers

1. Put the seeded kumquat slices and their juices into a small saucepan. Add the cream and salt and warm over medium heat just until bubbles form around the edge of the pan. Remove from the heat.

2. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over the chocolate.  Let the mixture sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine.

3. Line an 8 1/2 X 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze uncovered until completely hard, then unmold and peel off the plastic wrap. Cut the chocolate bar in half lengthwise, then cut each bar into 1/2-inch slices crosswise. You should have 36 2 X 1/2 X 1/2-inch chocolate bars.

4. Take a spring roll wrapper and lightly brush the entire surface with the beaten egg. Align the wrapper so that you see a diamond. Lay a chocolate bar at the end closest to you so that the corners of the bar meet the two adjoining edges of the wrapper to form a triangle. Take the corner closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the two opposing corners in towards the center, then continue to roll to the end of the wrapper, making sure the end is tightly sealed. Repeat with the remaining wrappers and chocolate.  Freeze the spring rolls for at least 10 minutes or up to 2 days, and take them out only when you are ready to fry them.

5. Fill a small saucepan with the oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not overcrowd the pan. Cook, turning occasionally and adjusting the heat on the stove to maintain 350°F, until golden brown, 4 minutes. Drain on paper towels and serve warm.

Pad Thai

By Naam Pruitt, Author, Lemongrass & Limes: Thai Flavors with Naam Pruitt

1 cup sliced pork, marinated in 1 teaspoon of light soy sauce
1 cup shrimp, shelled and deveined
¼ cup cubed tofu (extra firm preferred), optional
3 eggs
2 large shallots, chopped
¼ cup sweetened, dried radish (chopped)
½ 14 ounce package medium sized rice noodles
3 cups bean sprouts, washed
½ cup garlic chives, sliced 2-inches long
¼ cup fish sauce
¼ cup palm sugar or granulated sugar
2 tablespoons water
¼ cup canola oil

Condiments
lime slices
granulated Sugar
dried chili flakes
roasted peanuts, chopped
fish sauce
extra bean sprouts

1. Soak rice noodles in warm water for 20 minutes.  Drain and set aside.

2. Heat wok over medium high heat and add oil. Add shallots and fry until golden. Add turnips, pork, and tofu and stir-fry until cooked. Add noodles, sugar, and fish sauce; cook until noodles are soft. Push noodles to the side of wok and add shrimp; cook until lightly pink.  Push shrimp to the side by the noodles and then add eggs; scramble until eggs are cooked. Stir in bean sprouts and chives and turn off heat.

For authentic Thai style, prepare five separate bowls to serve lime slices, chili flakes, fish sauce, sugar, and peanuts. Top each serving of noodles with each condiment in the same ratio. For example, add one teaspoon of fish sauce for each teaspoon of sugar. The chili flakes are optional but add a great spiciness to the dish. Squeeze the lime over the noodles and discard the rind. Once you have added all the desired condiments mix together well and enjoy! Since this is a noodle dish, Thai people eat this with chopsticks.

Kimchee Burgers

Courtesy of Joanne Choi, WeekofMenus

The kimchee flavor blends so harmoniously into the background, all you knew was that you were eating a delicious burger, but you didn’t attribute it to the kimchee. So, if you want to put a little kick in your burger (incidentally, it’s not spicy), try adding some kimchee, and get your taste buds revved up for some action.

Burger Mix
3 cups of kimchee, chopped into small pieces
3 tablespoons vegetable oil
3 tablespoons garlic minced
3 tablespoons ginger minced
3 lbs of ground meat (I used an 88% meat, 12% fat blend)
1 cup chopped white or brown onion
1 cup chopped scallions
1/2 cup panko breadcrumbs (or another unseasoned bread crumb)
2 eggs
2 tablespoons crushed toasted sesame seeds
2 tablespoons sesame oil
2 tablespoons soy sauce

In a large fry pan, heat the vegetable oil over medium heat and add kimchee, garlic, and ginger, and fry until the kimchee is translucent. The time for reaching this stage will vary, depending on how RIPE the kimchee is – the riper the quicker…anywhere between 8-15 minutes. After cooking, set aside to cool to room temperature. (cools faster if you put it on a plate instead of leaving it in the pan, if you are in a hurry.)

In a large bowl, add the ground meat, onion, scallion, breadcrumbs, 2 eggs, sesame seeds, sesame oil, soy sauce and cooked, cooled kimchee. Using your hand (I like to use a disposable glove on my hand), mix with a light hand all the ingredients. Mix until all the ingredients are well incorporated and you see a uniform mixture. Cover and chill until you are ready to form into burger patties.

When you are ready to grill, make the patties the size that you wish. (I did about 3/4 a cup of mixture per patty)

Grilling tips
You want to AVOID flames cooking the burger, and instead you want heat. Flames make things burned and heat actually cooks it…so cook it over lower heat instead of cranking up your grill as sometimes dripping fat causes flame flareups. Cook until fully cooked, about 12 minutes total.

Oven Broiling instructions
In a roasting pan, place burgers and roast for 6 minutes per side. Make sure it is fully cooked.

Pickled onions
1 red onion, thinly sliced
1 cup vinegar (I used rice vinegar, but white vinegar is fine too)
1 tablespoon sugar

Place onions in a shallow bowl and pour vinegar and sugar on top. Mix and stir and submerge all the onions. (add a bit more vinegar if necessary.) Cover and refrigerate for at least 1 hour.

Soy Sesame Mayonnaise
1/2 cup mayonnaise
2 tablespoons sesame oil
2 tablespoons soy sauce

In a small bowl, mix all the ingredients. Cover and chill until needed.

Assembly
buns
iceberg Lettuce
cheddar cheese
ketchup

Toast buns if desired. On each side of the bun, spread a thin layer of the soy sesame mayonnaise. Place a cooked burger, a slice of cheese, pickled onions, lettuce and top with the bun. Enjoy!

©2010 New Asian Cuisine. All Rights Reserved.
http://newasiancuisine.com/5744-kimchee-burgers.html

Singapore Slaw

By Susur Lee, Author of Susur: A Culinary Life

Serves 4

1 Pickled Red Onion (see recipe below)
1 1/2 cups Salted Apricot Dressing (see recipe below)
2 green onions, both white and green parts, julienned
2 ounces rice vermicelli, broken into 3 pieces
1 large English cucumber, julienned
1 large carrot, peeled and julienned
1 small jicama, peeled and julienned
2 large Roma tomatoes, peeled, seeded, and thinly sliced
4 teaspoon toasted sesame seeds
6 teaspoons crushed roasted peanuts
4 teaspoons edible flower petals
4 teaspoons fennel seedlings
4 teaspoons purple basil seedlings
4 teaspoons daikon sprouts
4 teaspoons fried shallots

Pickled Red Onion
1 red onion
1 cup rice wine vinegar
1cup water
1/2 teaspoon salt
1/4 teaspoon black peppercorns
1/4 teaspoon fennel seeds
1 bay leaf
1 sprig thyme

Salted Apricot Dressing
1 cup salted apricot (ume) paste
1/2 cup rice wine vinegar
1 teaspoon mirin
1 teaspoon dashi
1 1/2 tablespoon onion oil
3 tablespoons sugar
1/2 teaspoon fresh ginger, peeled and chopped
1/4 teaspoon sea salt

For Pickled Red Onion:
Peel and julienne red onion and set aside in a medium bowl. In small saucepan, bring vinegar and water to a boil. Season with salt, peppercorns, fennel seeds, bay leaf and thyme; continue boiling for another 5 minutes. Pour mixture over onion while hot and let sit for 1 hour.

For Salted Apricot Dressing:
In blender, combine apricot paste, vinegar, mirin, Dashi, Onion Oil, sugar, ginger, and salt. Puree until smooth.

For Singapore Slaw Salad:
Soak green onion in very cold water to keep crisp. Meanwhile, heat large pot of oil. When temperature reaches 400°F, deep fry taro root, half the amount at a time, for 2 minutes until crisp and light gold in color. Remove slices from oil, place on paper towel, and lightly salt. At same temperature, quickly deep fry vermicelli, half at a time, for 2 seconds, or until they curl. Remove vermicelli from oil, place on paper towel, and lightly salt.

To serve:
Remove julienned green onion from bowl and drain. Divide vermicelli equally between 4 plates and arrange green onion, cucumber, carrot, jicama, tomatoes, and pickled red onion around noodles. Top with fried taro root. Sprinkle toasted sesame seeds and crushed peanuts over each salad. In small bowl, combine edible flower petals, seedlings, sprouts, and fried shallots. Sprinkle flower-sprout-shallot mixture on salad and serve with Salted Apricot Dressing alongside.