Poached Tiger Prawns With Clams Bok Choy And Shiitake Mushrooms Recipes

CHILLED JUMBO TIGER PRAWNS WITH SPICY FIG CHUTNEY

Steps:

• Place figs, mango, ginger, red pepper, rice vinegar, honey, and cayenne in a small saucpan. Simmer over low heat for 15 minutes. Let cool slightly, and then refrigerate until completely chilled.
• Fill tomatoes with fig chutney. Place tomato in the center of each plate. Arrange shrimp on tomato, with tails down. Garnish with cilantro and chives.

30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS

Steps:

• Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
• Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
• Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
• While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
• Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.

CARIBBEAN TIGER PRAWNS WITH GRILLED PINEAPPLE SALSA

Steps:

• For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
• For the grilled pineapple salsa: Prepare a grill for medium-high heat.
• Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
• Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
• For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
• Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
• Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.

BOK CHOY AND SHIITAKES

Steps:

• Soak 12 dried shiitake mushrooms in hot water, 30 minutes. Remove the stems. Boil 4 quartered heads bok choy, 2 minutes. Stir-fry 1 minced garlic clove in peanut oil, then add the mushrooms and some thinly sliced jicama; stir-fry 1 minute. Add 2 tablespoons each oyster sauce and mirin (sweet rice wine) and 1 cup chicken broth; cover and cook, 5 minutes. Add 2 teaspoons cornstarch mixed with a splash of water, then the bok choy; stir-fry 2 minutes.

GLAZED SHIITAKES WITH BOK CHOY

Steps:

• Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
• Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
• Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

PLANTATION SHRIMP WITH SHIITAKE MUSHROOMS AND BABY BOK CHOY

Steps:

• In a medium bowl, combine the chicken stock, fish sauce, and sugar. Stir until the sugar dissolves.
• Peel the shrimp and slice in half lengthwise. Remove any veins. Wash the shrimp under cold water, pat dry with paper towels, and set aside.
• Clean the shiitake mushrooms with a dry, clean towel or brush. Cut the mushrooms into 1/4-inch slices. Wash the baby bok choy and cut into 1-inch pieces. Set aside to dry.
• Heat a frying pan or wok on high heat until smoking. Pour 1 tablespoon of the oil into the pan. Add the shrimp and cook it until it changes color (20 to 30 seconds). Remove from pan and set aside.
• Without cleaning the pan, add the remaining 2 tablespoons oil. Add the garlic and cook until fragrant, about 10 seconds. Add mushrooms and bok choy and stir-fry until the vegetables are tender, 30 seconds to 1 minute.
• Add the shrimp to the pan and stir-fry for 10 seconds. Then add the rice wine and continue to stir. Add the stir-fry sauce and cook until shrimp is fully cooked, about 15 seconds.
• Remove from heat and serve immediately with steamed rice. Any remaining sauce may be refrigerated for up to 4 days or frozen.

SHRIMP STIR-FRY WITH BOK CHOY, MUSHROOMS & PEPPERS

Steps:

• Heat the canola oil in a large wok or saute pan.
• When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
• Remove the shrimp from the pan and set aside.
• Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
• Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
• Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
• Serve immediately.