Sesame Fried Head On Prawns With Cucumber Kimchi And Korean Chile Aioli Food

SAUTEED HEAD-ON PRAWNS WITH TWO GINGER BEURRE NOISETTE

Steps:

• In a large saute pan, melt the butter on high heat until brown, about 8 to 12 minutes. Season the prawns with fleur de sel and ichimi and quickly saute for 2 to 3 minutes. Add the shallots, both gingers, and juice. Check for seasoning. (Be careful not to burn your tongue!)
• Plate the prawns on a large oval and garnish with chives.
• Wine suggestion: Renwood Viognier 1995

PANKO CRUSTED CHICKEN SANDWICH WITH FOUR CHILE AIOLI

Steps:

• In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper.
• Dip each breast into the flour, then the eggs, and then the panko mixture.
• Fill a fryer or medium heavy pot 1/3 full with the oil, heat over high heat to 350 degrees F. Add the coated breasts and allow them to cook through, about 8 to 10 minutes.
• Using a food processor, combine the jalapeno, serrano, ground Thai bird chile and red pepper flakes and blend until minced. Add the lemon juice and the egg yolk to the mixture. While the processor is running, slowly pour in the oil. Continue until a mayonnaise-like consistency is achieved. Season with the sugar, salt, and pepper, and refrigerate until ready to use.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
• Using a mandoline, or a sharp knife thinly slice the potatoes. Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 300 degrees. Add the potatoes to the oil and fry until golden brown and crisp about 5 minutes, making sure to turn the chips at least once. Remove the chips and drain on paper towels, sprinkle with salt.
• Plating: Cut each bread in half and toast on a grill or under a broiler. Spread the aioli on one side of the bread and top with the lettuce and tomato slices. Cut the chicken lengthwise and place it on top. Garnish with the potato chips Beverage suggestion: special Ice Teas and lots of beers Fosters, Sam Adams, Sierra Pale Ale

SOFT SHELL PO-BOY WITH "KIMCHI" SLAW

Steps:

• In a large bowl, mix flour and chile. Whisk in soda water until a pancake batter consistency is achieved. Completely coat the crab in the batter. Lightly drop in 350 degree F oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels.
• In a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just boiling. Add the cabbage, carrots and garlic and simmer for only 3 minutes. Pull off the stove and let cool. Transfer to a glass container with an air tight lid. Store in refrigerator overnight. Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie. your finger.
• Plating: Place a small mound of slaw on the bottom piece of bread. Top with 1 crab and top with a little more slaw. Cover with top piece of bread and slice in half.

RAMEN SLIDERS AND KIMCHI KETCHUP WITH POTATO CHIPS AND SRIRACHA AIOLI

Steps:

• For the ramen bun: Cook the ramen noodles as instructed on the package. Drain the excess water. In a large bowl, mix together the egg, package of ramen spice seasoning and the noodles until combined and the noodles are coated well.
• Evenly divide the noodles among 8 souffle cups. Allow them to set in the refrigerator for 30 minutes to 1 hour.
• Heat a saute pan over medium-high heat. Add enough oil to coat the pan's surface. Tap the souffle cups upside down to release the ramen noodles and sear the patties on both sides until golden brown.
• For the Kimchi Ketchup: combine the ketchup and Korean chili paste in a bowl, mix to combine and set aside.
• For the beef patty: Heat a grill to medium-high heat. Combine the beef, cilantro, chili sauce, ketchup, soy sauce and cumin in a bowl. Form the mixture into four 4-ounce rounds, and grill to desired doneness.
• For the potato chips: Thinly slice the potatoes and keep them in a bowl of cold water until ready to fry. Preheat the oil in a deep fryer to 350 degrees F. Remove the potato slices from the water and pat dry. Fry the potatoes until they start to turn tan in color, then transfer to a paper towel and allow to rest for 5 minutes. Once the chips are cool, fry them a second time until golden brown. Drain on a paper towel and season with salt.
• For the sriracha aioli: Combine the mayonnaise, sriracha, honey and paprika in a bowl and set aside.
• To serve: Place a beef slider on a ramen bun. Top with some kimchi ketchup, pickled ginger and a second bun. Repeat with the remaining ingredients. Serve with the potato chips and sriracha aioli for dipping.

CUCUMBER KIMCHI (OI KIMCHI)

Steps:

• Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
• Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
• Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

GOLDEN SUMMER PRAWNS

Steps:

• Place all ingredients in a bowl with the white vinegar and sugar. Reconstitute rice paper with the hot water. Fill paper with vegetables, crab and sausage. Roll up and slice into 2 pieces. Repeat with remaining rice papers.;
• Cut pineapple, put in blender and strain out the juice. Add the juice, vinegar, sugar and Sriracha to a small saucepan and bring to a boil. Combine the cornstarch and water and slowly add to the simmering sauce. When thickened remove from the heat. Chill and pout into a squeeze bottle.;
• Put all ingredients for puree in blender, blend until smooth and pour into squeeze bottle.;
• Split tails open on the prawns and remove antennas. Crush the Szechwan peppercorns and season prawns along with the salt. Add the oil to a large skillet over medium-high heat. Once heated add the prawns, remove the head and drizzle juices on tail.;
• Plate mache, top with summer roll slightly off center and a prawn. Dust all with gold leaf and sauce the plate with scallion-cilantro puree. Dot plate with sweet and sour sauce and garnish prawn tails with edible orchid.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.