Sautéed Prawns in Yellow Curry Paste on Shimani Rice
Asian flavors are deliciously combined in a stir-fried filling of vegetable brunoise with oyster sauce, soy sauce, and mirin, served in crispy won ton wrapper cups and topped with a curried shrimp. Doubled, the shrimp portion of this recipe could be a meal in itself simply served with white rice.
- Crispy Cups
- Softened Butter - 2 tablespoons
- Won Ton Wrappers - 12
- Lotus Root Garnish
- Lotus Root - 1
- Peanut oil for frying
- Shimani Rice
- Brown Rice - 1 cup
- Sesame Oil - 2 tablespoons
- Soy Sauce - 2 tablespoons
- Sesame Oil - 1/4 cup
- Carrot - 1, peeled and cut in tiny dice
- Red Bell Pepper - 1/2, peeled, seeded, deribbed, and cut in tiny dice (brunoise)
- Shiitakes - 1/2 cup, cleaned and cut in tiny dice
- Zucchini - 1, cut in tiny dice
- Ramp or Scallion - 1, trimmed and minced
- Shimani Rice - 2 cups (above)
- Oyster Sauce - 2 tablespoons
- Soy Sauce - 1/4 cup
- Mirin (rice wine) - 1/4 cup
- Corn Oil - 1/4 cup
- Garlic Clove - 1, minced
- Fresh Ginger - 1 inch, minced
- Prawns - 12, cleaned, tails left on
- Curry paste - 1/4 cup (recipe below)
- Coconut Cream - 3 cups
- Chives - 8, minced
- Black Sesame Seeds - 1/4 cup
- Curry Paste
- Fresh Ginger - 2 inches, sliced
- Onion - 1 large, roughly chopped
- Yellow Hot Peppers - 12, small, stemmed
- Lemongrass stalks - 3, white part only, chopped to 1/2-inch pieces
- Curry paste - 2 tablespoons
- Ground Turmeric - 1 teaspoon
- Ground Coriander - 1 teaspoon
- Ground Cumin - 1 teaspoon
- Water - 3/4 cup
To make the crispy cups: Preheat the oven to 400 F. Lightly butter 12 ovenproof small cups (about 2-1/2-inch inside diameter). Press the center of a won ton wrapper into one of the cups, letting the corners stick up in points; gently press the wrapper in to conform to the cup. Place the cup on a baking sheet. Repeat with remaining cups. Bake 3 to 4 minutes, until crisp. Remove from oven and let cool.
To prepare the lotus garnish: Peel the lotus root and cut on a mandolin or V-slicer into thin chips. Heat the oil to 350 F in a wok or deep-fat fryer. Fry the chips until crispy, turning once. Remove and drain on paper towels.
To prepare the rice: Cook the rice according to package directions. While still warm, toss with the oil and soy sauce. Set aside.
To make the filling: Heat the sesame oil until nearly smoking in a large wok, sauté pan, or skillet. Add the carrot, peppers, shiitakes, and zucchini and toss for 45 seconds. Add the ramps or scallions and toss for 15 seconds. Add the rice, oyster sauce, soy sauce, and mirin and stir to blend. Take off the heat.
To prepare the prawns: Heat the corn oil in a large sauté pan or skillet over medium-high heat. Sauté the garlic and ginger 30 to 45 seconds. Add the prawns and toss. Add the curry paste and coconut cream; reduce heat to medium and cook 2 minutes. Take off the heat and stir in the chives.
To serve: Place 3 flattened small kale leaves or cilantro leaves on each serving tray or plate. Carefull loosen the crispy cups and take them out of the cups. Spoon filling into the cups until they are nearly full. Place 1 cup on each leaf. Top each with a curried shrimp. Garnish each with a fried lotus chip.
To make the curry paste: Put all ingredients except the water in a blender or food processor and pulse a few times. Add one third of the water and pulse, then turn on the machine and begin to puree; slowly pour in the remaining water. Puree until smooth. Remove and store in a glass jar in the refrigerator.