Exotic, Fragrant, Delicious! With ingredients like Chili Sauce, Kelp and Tobikko (ask your Sushi Chef for this!) this dish is spicy and tantalizing. Thanks to our friends at Ocean Garden and Chef Chris Hollis of the Blackstone Steakhouse.Number of Servings: 1Ingredients: 5 each Ocean Garden Mexican U/10 shrimp, see below½ teaspoon Guilin Chili Sauce (Can be found in Asian markets)2 tablespoon sugar3 ounces soy sauce1 teaspoon red tobiko, optional½ cup Japanese rice1 teaspoon sugar1 teaspoon rice vinegar1 piece Kombu (kelp), optionalSalt¾ cup waterInstructions: For the rice:
Wash rice thoroughly until water runs clear. Drain the water and leave the rice to stand for ½ hour. If you have Kombu take 3’x 3” piece and make a few cuts in it to release the flavor. Put the washed rice into a heavy bottomed saucepan, and Kombu and water, and cover with a tight fitting lid. Bring to a boil over medium heat resisting the temptation to lift the lid. Once boiling (you can hear it) cook for 3-5 minutes more. Reduce the heat and simmer for 8-10 minutes, remove and let stand for 10 minutes. Remove lid and discard Kombu. In a separate pan heat the vinegar, sugar and a pinch of salt until the sugar and salt have dissolved. Pour the vinegar mixture over the rice folding in with a spoon.
Preparing the shrimp:
Leaving the shell on and using a sharp knife cut through the shell about a ½ inch down the back and clean out the shrimp. Leave the legs and shell intact. This will give a nice presentation and the shell will pick up the sauce.
To finish:
In a saucepan over medium-high heat add a little peanut oil and place in shrimp. Sear on one side for 2 minutes and flip, add the sugar, Cuilin, and soy sauce. Allow to simmer until glaze becomes thick and coats the shrimp. Remove and serve over rice.
Garnish:
Can be finished with peppers or asparagus.
Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York
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