Thursday, November 25, 2010

Hunan Barbecue Shrimp and Sweet Dry Cured Sausage Skewers with Chile Garlic Bok Choy

     This is a nice Las Vegas Chinese restaurant style of presentation for this plate of food.  Las Vegas has some great traditional and cutting edge Chinese restaurants. 
     Hunan Barbecue Sauce:  Boil some sugar and water in a sauce pot till a clear sugar syrup is formed. 
     Add a generous splash of soy sauce.
     Add a little bit of minced ginger and minced garlic.
     Add sea salt and white pepper.
     Add a generous amount of five spice powder.
     Add a small spoonful of ground cinnamon.
     Add a few pinches of cayenne pepper.
     Add a few spoonfuls of hoisin sauce.
     Add a squeeze of lemon juice.
     Add a few spoonfuls of honey.
     Add enough red food coloring to turn the sauce into a bright red color.  (Organic food dyes are available at most markets.) 
     Let the sauce simmer till a medium thick Hunan BBQ sauce is formed.  Strain the hunan barbecue sauce through a fine mesh sieve.  Set the sauce aside. 
     Black Sesame Rice Recipe:  Boil a little bit of minced ginger, a small spoonful of black sesame seed, sea salt, white pepper, a little bit of chopped garlic, a dash of sesame oil and white rice in water over high heat.  (The amount of water should be twice as much as the volume of rice.) 
     When the rice comes to a boil, reduce the heat to medium low.  Cover the pot. 
     Let the rice slowly cook till the water is absorbed and the rice becomes fully cooked.
     Recipe:  Boil a few thick slices of Chinese dry cured sweet pork sausage in water to soften them a little bit.  (This Chinese 7 spice sausage is perfect with Hunan BBQ sauce!)  Set the sausage slices aside. 
     Chile Garlic Bok Choy Recipe:  Use the boiling sausage water broth to blanch some baby bok choy that is cut in half. 
     After the bok choy are blanched al dente, drain off the excess water. 
     Reduce the heat to medium high. 
     Add a splash of soy oil.
     Add some chopped garlic.
     Add sea salt and white pepper.
     Add a generous spoonful of  Korean Red Serrano Chile Sauce to the sizzling bok choy in the pan. 
     Sizzle and toss for one minute.  Set the bok choy aside and keep it warm. 
     Skewers:  Make the kabobs with water soaked bamboo skewers.  Alternate some tail on, peeled shrimp with the sliced Chinese Sweet Pork Sausage. 
     Place the kabobs on a baking pan and broil them till the shrimp are half cooked. 
     Glaze the kabobs with the Hunan Barbecue Sauce and finish cooking them under the broiler.  Glaze the kabobs again before setting them on the plate. 
     Assembly:  Use a ring mold to place the rice on the plate. 
    Place the bok choy on the plate so it is fanned out from the rice.
    Canter the kabobs against the rice and over the bok choy. 
    This is such a great combination of flavors!  The black sesame seed rice is so mild of a flavor.  The chile garlic bok choy adds some zest to the plate.  The Hunan Barbecue Shrimp and Chinese Sweet Sausage Kabobs a nice BBQ flavor!  This is a very pretty plate of food too.  Enjoy this great recipe!  Yum!  ...    Shawna

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