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Banana Rock Shrimp Mui Shu with Orange Chili Miso

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At Asia de Cuba, the famed Asian-meets-Latin restaurant born in Miami’s Mondrian hotel, executive chef Thomas Rhodes inspires dishes like miso-cured butterfish with Cuban black bean and edamame salad and serrano ham-wrapped shrimp with white bean chorizo stew. Here, Rhodes employed his wok to mix the flavors of chipotle, banana, orange and shrimp—and a splash of Kirin Ichiban.

Makes: 1

Ingredients:
  • Orange Chili Miso Sauce
  • 2 cups orange juice
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1 chipotle chili
  • 3 tablespoons miso paste
  • 1 tablespoon cashews, crushed
  • 1 tablespoon coconut flakes
  • ½ tablespoon basil, chopped
  • ½ tablespoon mint, chopped
  • ½ tablespoon cilantro, chopped
  • sugar, to taste
  • ---
  • Cumin Crepes
  • 1½ cup water
  • 1 cup flour
  • 3 eggs
  • 2 tablespoons chives, chopped
  • 1 ½ teaspoons cumin
  • 1 teaspoon salt
  • ---
  • Rock Shrimp Filling
  • 2 cups Kirin Ichiban
  • 1½ cups Napa cabbage, julienned
  • 1 cup rock shrimp, shelled and deveined
  • 1 cup Enoki mushrooms
  • ¾ cups bananas, diced, floured and fried
  • ¾ cups corn kernels, blanched
  • 2 tablespoons garlic
  • 2 tablespoons olive oil
  • 2 tablespoons orange chipotle miso sauce
  • leaves from 1 whole Napa cabbage, for serving
  • chives, chopped, for garnish

Instructions:

• Make the sauce. In a saucepan, combine the orange juice, chipotle, cashews, coconut flakes, shallots, garlic and miso, and reduce to 2/3-cup of liquid. Remove the pan from heat; when the sauce is cool, transfer it to a blender and purée. Fold in herbs and season with sugar to taste.

• To make the crepes, blend all ingredients in a large bowl, and heat a pan to medium-high heat. Slowly pour in enough batter to thinly coat the bottom of the pan, twirling the pan as needed for an even coat. Cook 2 minutes, then flip the crepe and cook the other side; repeat with remaining batter.

• In a large bowl, add shrimp to 1½ cups of beer and marinate, covered, in the refrigerator for 1 hour. Remove and pat dry.

• Heat the oil in a wok and add the garlic and shrimp; cook 1 minute. Deglaze with remaining ½ cup of beer and add bananas, corn, mushrooms and cabbage. Sauté 1 minute to wilt vegetables.

• Remove from pan, toss with orange chipotle miso sauce and serve. On a plate, arrange shrimp inside cabbage leaf cups alongside crepes and sauce, garnish with chopped chives and Napa cabbage leaves, and serve.


 

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