Curried Shrimp & Scallion Pancakes
Curried Shrimp and Scallion Pancakes
w/ Confit’d Yolk and Preservatives.
Ingredients:
Curried Shrimp Paste
Makes Roughly 1 Cup
Shrimp 250g
Garlic, Chopped 3ea
Ginger, Chopped 2g
Chili Flakes 1g
Scallions, Sliced 10g
Curry Powder 1Tbsp
Mirin 2Tbsp
Soy Sauce TT
Dashi
also know as a Japanese Fish Stock, is cooking liquid used to flavor dishes all throughout Japanese Cuisine often being regarded as the base of all Japanese Cooking. In it’s most simplest form, Dashi is the liquid from the steeping of Kombu and Bonito Flakes in Water. This concentrated clear liquid brings the flavors of the sea to the palette while introducing multiple layers of Umami.
*Here we fortify the dashi by introducing Shrimp bodies in the initial steeping process giving the final product a more rounded and complete punch.
Shrimp Dashi
Makes Roughly 1 Pint
Water, Cold 2C
Kombu 1 Sheet
Shrimp Shells 65g
Bonito Flakes 5g
Scallion Pancakes
Yields Roughly 16-20 3ich” Rounds
All-Purpose Flour 2 (1/2)C
Baking Soda 2 tsp
Shrimp Dashi, Hot 1C
Scallions, Sliced 50g
Hijiki 25g
Curried Shrimp 80g
Salt 1tsp
Evo 2Tbsp
Special Prep.
Preserved Scallion Kewpie
Bacon Confit’d Quail Yolks
Roasted Maitake Mushrooms
Bok Choy
Sesame Seeds
Confit’d Quail Eggs
by emerging quail yolks in warm bacon fat, we introduce a salty, smokey and certain meaty element to the dish. To confit the yolks, melt bacon fat in a 200F degree oven and let keep warm, roughly 10 minutes. After 10 minutes has elapsed, pour melted bacon fat over the yolks and allow it to confit until cooled.
For more recipes the involve confit’ing view.
https://www.derricksworldd.com/new-blog/2019/8/14/confit-eggplant-lasagna-w-parsnip-goat-cheese-fonduta-amp-herbs
Method:
Making the Dashi
In a small-medium stockpot, bring kombu, shrimp heads and 1 pint of cold water up to a boil over medium-high heat. Once the stock begins to boil, remove the kombu and sprinkle in Bonito Flakes. Allow steeping for 5 minutes. Strain and cool down.
Making the Shrimp Paste
In a sauté pan over medium-high heat, sweat down scallions, garlic, ginger, curry powder, and chili flakes until fragrant and garlic begins to slightly toast. Add in the shrimp and continue to cook until shrimp begin to take color. Deglaze the pan with Mirin and soy sauce and cook until auc sec. By this time the shrimp should be completely cooked through. Transfer shrimp along with curried aromatics to food processor and pulse until paste forms. Set aside and allow to cool.
Chinese Hot Water Dough
also known as, dumpling dough is a dough that has been hydrated with a boiling liquid/water. This leads to the water being able to disperse much easier throughout the flour further breaking down some of the protein properties in flour, also known as denaturing.
*This allows for a dough with shorter rest times.
Making the Scallion Pancake
In a pan over medium-high heat, bring the dashi to a boil ultimately turning it off when the desired temperature is reached. In the meantime, using a stand mixer, mix together flour, salt, and baking soda until evenly distributed. Add in your hot liquid, in this case, the dashi and continue mixing until the dough is fully hydrated and begins to take on a smooth like texture. Allow resting for 30 minutes.
Dough Lamination
Laminated dough is a culinary technique in which several thin layers are incorporated into the dough in a process that involves the dough being folded over itself and rotated and rolled back out, producing a flaky finished product. Laminated doughs are typically separated by butter but may also be cut with other forms of fats, such as coconut oil, bacon fat as well as herbs alike. In the case of pancakes we use scallions.
*Examples of other common laminated doughs include croissants and a variety of danishes.
Scallion Pancake Continued
Once the dough has been allowed to fully rest, roll out the dough into a square sheet, roughly 1/4 inch thick. Using a brush, lightly season the dough with extra virgin olive oil along with salt, scallions, and shrimp paste making sure to evenly spread. Roll the doll up away from you forming a cylinder log, similar to a fruit roll-up. Rotate the log so that one of the ends are facing you and begin to roll in away from you again.
*This rolled up coil method will ensure that the inside filling is evenly distributed while also laminating the dough incorporating a pancake with a flaky layer.
Roll the dough back out into a thin sheet and portion to desired sizes using either a knife or a ring mold for more even consistent portioning.
Assembly:
to cook the dish, add 1 tbsp of neutral flavored oil to a cast iron pan over medium high heat and allow to warm up until slightly smoking. In batches cook pancakes until golden brown on both sides and edges begin to crisp. Remove from pan and season with salt. To assemble dish, place pancake in the center of the plate. In a thin layer spread the preserved scallion kewpie over the top half of the pancake making sure to cover it from all edges. Using the mushrooms and bok choy, form a nest in the center of the pancake and spoon over a confit’d quail yolk. Season the yolk with salt and sesame seeds and serve immediately.