PAIRS WITH HAHN PINOT NOIR USA $24.99 831099 VILLA MARIA EARTH GARDEN ORGANIC SAUVIGNON BLANC New Zealand $21.99 47691
SIDE STRIPE SHRIMP SUSHI CUPS 1 cup (250 ml) sushi rice 4-in (10 cm) square piece kombu (optional) 2 tbsp (30 ml) unseasoned rice vinegar 1 tsp (5 ml) granulated sugar ½ tsp (2.5 ml) fine sea salt ½ cup + 2 tbsp (155 ml) Kewpie mayonnaise, divided 1 tbsp (15 ml) sambal oelek 2 tbsp (30 ml) sriracha, divided 1¼ tsp (6 ml) toasted sesame oil, divided 1 tsp (5 ml) liquid clover honey 1 tsp + 1 tbsp (20 ml) freshly squeezed lime juice, divided 1 lb (450 g) frozen side stripe shrimp, thawed, peeled and deveined 1 green onion, cut into thin strips and placed in ice-cold water to curl 1 Start by preparing rice. Rinse rice with cold water in a large fine-mesh sieve until water runs clear, about 1 minute. Drain well and prepare rice according to package directions, adding kombu if desired. 2 Just before rice is done, in a small bowl, whisk rice vinegar, sugar and salt until sugar and salt have dissolved. 3 Once rice is ready, discard kombu, transfer rice to a large bowl and drizzle with vinegar mixture. Using a rubber spatula, very gently fold rice using a slicing and lifting motion until vinegar mixture is evenly distributed among the rice. Cover mixing bowl with a damp tea towel so that it is touching rice, which will help prevent rice from drying out. Set bowl aside and let rice cool to room temperature. Once cooled, rice can be transferred to an airtight container and refrigerated for up to 3 days. 4 Preheat oven to 400 F (200 C). 5 In a medium bowl, whisk ½ cup (125 ml) mayonnaise, sambal oelek, 1 tbsp (15 ml) sriracha, ¼ tsp (1 ml) sesame oil, honey and 1 tsp (5 ml) lime juice until thoroughly combined. Set aside. 1 tbsp (15 ml) low-sodium soy sauce ½ tsp (2.5 ml) red pepper chili flakes 4 sheets nori, each cut into 4 equal squares 1 avocado, peeled, pitted and diced 6 In another medium bowl, combine cleaned shrimp with remaining 2 tbsp (30 ml) mayonnaise, 1 tbsp (15 ml) sriracha, 1 tsp (5 ml) sesame oil, 1 tbsp (15 ml) lime juice, soy sauce and chili flakes. Stir together until well combined and shrimp is evenly coated. Set aside for 10 minutes. 7 Place 1 to 2 tbsp (15 to 30 ml) prepared sticky rice in centre of each nori square. With a wet spoon, spread rice flat across each nori square. Press each nori square into a cup of a mini muffin tin. Divide marinated shrimp equally over top of each rice cup. Transfer muffin tin to oven and bake until shrimp
¼ cup (60 ml) fresh Thai basil leaves (optional) 1 lime, cut into wedges (optional)
1 Remove tofu from package and place on a cutting board or plate between several pieces of paper towel or a clean tea towel. Place a heavy pan, such as cast iron, on tofu and let sit for 20 minutes. 2 Meanwhile, in a small saucepan over medium heat, whisk sugar, tamarind paste, fish sauce, rice vinegar and sesame oil. Whisk constantly until sugar has dissolved and mixture is hot but not simmering. Remove from heat and whisk in chili flakes and olive oil until thoroughly combined. 3 Cut pressed tofu into ¾-in (2 cm) pieces and place in a medium bowl. Toss with about half the dressing. Set tofu and remaining half of dressing aside while preparing remaining ingredients for dish. 4 Using a spiralizer, spiralize zucchini, carrot and beet. If you don`t have a spiralizer, you can cut vegetables into thin matchsticks. To prevent red beet from staining other vegetables, rinse spiralized beet well under cold running water until water runs clear. 5 When ready to serve, in a large bowl, combine spiralized vegetables, matchstick peppers, kelp noodles, cilantro leaves, green onions, bean sprouts, peanuts and Thai chilies if desired. Add tofu and any remaining dressing from tofu bowl and gently toss everything together. Add enough reserved dressing to dress salad as desired. Toss again gently to combine. Divide among serving bowls and garnish with some whole or torn Thai basil leaves, extra peanuts and lime wedges, if desired. Enjoy immediately. Serves 6
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