abstract asian dinner

Shrimp Cakes with Avocado & Wasabi Mousse

2 pounds medium shrimp, peeled and deveined
2 tablespoons Chinese rice wine
1 teaspoon salt
3 tablespoons minced garlic
3 tablespoons minced ginger
2 teaspoons white pepper
2 tablespoons cornstarch

Set aside 6 whole shrimp to sear later. Mince remaining shrimp in food processor. Do not mince them too finely as you’ll want to have some chunks for texture.
Place minced shrimp in mixing bowl and add Chinese wine, garlic, ginger, white pepper and salt. Mix well.
Add in the corn starch and mix to bind everything together.
In a large non-stick frying pan, heat 2 tablespoons of oil to medium heat. Sear reserved whole shrimp for a few minutes per side. Season with ginger, garlic, white pepper, Chinese rice wine, and salt.
In a clean skillet, heat a thin layer of oil to medium, form the shrimp paste into round patties and gently place into the pan. Cook each side for 2 minutes or until golden brown.

Avocado Wasabi Mousse

Ingredients:

2 ripe avocados
3 tablespoons lime juice
1/2 tablespoon wasabi paste

In a small food processor, purée the avocado with the lime juice and wasabi paste. Season with salt. Cover and refrigerate until ready to serve.

To plate, spoon out a small cavity on the top of each shrimp cake. Place a spoonful of avocado-wasabi mousse into the cavity, and top with a reserved cooked whole shrimp.

Steak and Egg Bibimbap

Steak Ingredients:

Six 12 oz New York strip steaks or ribeyes
2 tablespoons Go-Chu-Jang sauce
2 tablespoons honey
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons white wine
2 tablespoons minced ginger
2 tablespoons minced garlic
1/2 cup olive oil
salt and pepper

Pat dry steaks with a paper towel and place in a large baking dish or bowl. Add Go-Chu-Jang sauce, Worcestershire sauce, honey, white wine, olive oil, soy sauce, ginger, garlic, and a generous seasoning of salt and pepper. Mix together with hands to coat steaks thoroughly. Let marinade for 1-2 hours.
Add olive oil in a cast iron pan on high heat until lightly smoking. Place steaks in pan and sear each side for 3-7 minutes depending on preference and thickness of steak. Note - Don't move or lift up the steak while searing. Once done, remove from pan and allow to rest.

Toppings Ingredients:

1 large red onion
6 large carrots with tops on
15 large radishes
1 bunch broccoli rabe
6 large eggs
6 cups cooked jasmine rice
6 tablespoons toasted sesame oil
6 tablespoons Go-Chu-Jang sauce
6 tablespoons white balsamic vinegar
4 tablespoon vegetable oil
4 tablespoon minced garlic
4 tablespoon minced ginger

Remove 1 to 2 carrot tops and mince finely and set aside in a bowl. Cut carrots into 1 inch pieces rolling them toward you while cutting at an angle to create a multi-dimensional shape.
Cut off stems of broccoli rabe, leaving the florets.
Cut radishes in half then smack each half with the flat side of the knife to open them up to absorb the grilling seasonings.
Cut red onion in half then cut each half into 1/2 inch slices.
In a skillet, heat one teaspoon vegetable oil to medium high. Add one teaspoon each of minced carrot tops, garlic, and ginger. Saute vegetables one by one until heated through but not soft (adding fresh oil and seasonings for each vegetable). Set aside in a separate bowls or plates.
In a clean 8 inch skillet, add 1 cup cooked rice and 1 teaspoon each of sesame oil and white balsamic vinegar. Mix together with a sprinkling of salt and pepper. Flatten out rice and sear over medium high heat until bottom of rice is toasted (about 5 minutes). Carefully remove rice to a dinner plate so it maintains its flat, round shape. Repeat process with remaining 5 cups of rice, placing each on its own dinner plate.
Cook eggs sunny side up until whites are just set (about 3 minutes). Season with salt and pepper. Place one egg on each dinner plate in center of rice.

To finish plating, drizzle some Go-Chu-Jang sauce around each egg. Arrange onion, radishes, broccoli rabe, carrots, and sliced steak around eggs.

Mango Sago

Ingredients

1/4 cup small tapioca pearls
2 big mangoes, peeled and diced
3/4 cup evaporated milk
1/4 cup honey
1 cup full-fat coconut milk
1/2 cup toasted coconut flakes

Bring 3 cups water to a boil. Add the tapioca pearls. Boil until pearls turn transparent, 12 minutes or so, stirring occasionally. Immediately strain the cooked tapioca pearls and rinse them with cool tap water to stop the cooking. Place in a bowl and stir in a few tablespoons of honey to add sweetness and keep the tapioca pearls from sticking together.
Set aside a cup of mango chunks for topping. Place the remaining mango chunks into a food processor or blender. Add the evaporated milk, and blend on high until smooth. Taste for sweetness and add honey if needed.

To assemble, divide and add the tapioca pearls into serving glasses. Top with several spoonfuls of pureed mango, then two teaspoons of coconut milk. Top with 3-4 mango chunks. Garnish with toasted coconut flakes. Chill in the fridge for an hour before serving.