This recipe is very time-consuming but the end result is unique and a very useful appetizer that keeps well at room-temperature and appeals to a wide variety of tastes. It looks great too!
Makes 20 (or more?) appetizers
To make scallion oil: thinly slice 2 scallions (white and green part) and have ready while heating 2 tbs neutral (canola) oil. When oil is hot enough to sizzle a test piece of scallion, add all of the slices and stir constantly for 30 seconds. DO NOT OVERCOOK. The scallions should be soft, but not soupy. Remove from heat and let cool in a bowl.
To make topping: cover ½ lb medium shrimp (peeled and de-veined) with water in a saucepan. Add a little salt and bring to boil. Cook 8 minutes or until all water has evaporated. Yes, they will be very overdone -- this is okay. Transfer shrimp to small bowl and cool for 10 minutes. Chop up the cooled shrimp in a food processor. The shrimp will be light and fluffy. Meanwhile, heat 1 tbs neutral oil, and add 1 tbs finely minced shallot. Cook 1 minute. Add shrimp and also a pinch of sugar and a pinch of pepper. Stir constantly over heat for 3-4 minutes until shrimp are crumbly and dry. Remove from heat and reserve.
To make pancakes: mix 1 cup rice flour (Thai brand -- NOT glutinous rice flour), 3 tbs corn starch, 1.5 tbs oil, 1.75 cups water. The mixture will be very watery. Oil a bunch of small 2.5” dia porcelain dishes. Put dishes in a steamer tray, and put the try in a closed pot of water. Boil the water for a couple minutes before adding about 1 tbs of batter into each dish. Cook 3 minutes, then remove dishes. Remove the pancakes and re-oil dishes if necessary. Return empty dishes to the steamer to pre-heat again. Repeat this process until all the batter is used.
Assemble the appetizers by putting about ½ tsp of shrimp on each pancake with a pinch of the scallion oil. It’s easiest to eat these by folding them up like a taco and going directly from serving platter to mouth.
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