Crispy Salt And Pepper Abalone With Ginger Soy And Sweet Chili Dipping Sauces Recipes

SHABU SHABU WITH DIPPING SAUCES

Shabu Shabu with Dipping Sauces image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 pounds prime quality beef, cut into paper thin slices, about 8 by 3-inches
12 shiitake mushrooms, wiped, trimmed and crisscrossed on cap with a knife
6 green onions, sliced diagonally into 2-inch lengths
1/4 pound spinach, washed and stems trimmed
1 block of tofu, about 10ounces, cut into cubes
1/2 pound canned bamboo shoots, whole, washed, cut into 1/4-inch slices
2 quarts Basic Dashi, recipe follows, or light beef stock
Dipping Sauces, recipes follow
3 quarts cold water
3 ounces giant kelp, (kombu)
3 ounces dried bonito flakes
2 cups basic dashi
2 tablespoons dark soy sauce
2 tablespoons mirin
White vinegar to taste
1/2 cup white sesame seeds
1/2 to 1 cup dashi
1/4 to 1/2 cup dark soy sauce
2 tablespoons mirin
1 tablespoon sugar
1 tablespoon sake
Cayenne pepper to taste

Steps:

Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork. Arrange vegetables on a second platter.
Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table. Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired. Diners may alternate between meat and vegetables. The tofu breaks easily, so be careful when adding it to the pot. Diners eat from the pot, dipping the food into the dipping sauces which are placed in individual cups at each person's place.
Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth. Yield: About 2 quarts
Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups.
Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste. Pour sauce into individual cups.

CHINESE CRISP - FRIED SALT AND PEPPER SQUID

Chinese Crisp - Fried Salt and Pepper Squid image

This is one of my all time favourite Chinese dishes. Baby squid are best for this recipe as they cook quickly and are tender.

Provided by Lene8655

Categories Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

300 g young squid, each about 4 to 5 cm long,cleaned
3 cups vegetable oil, for deep frying
1 tablespoon sea salt
1 tablespoon black peppercorns
75 g cornflour
1 red chile, very thinly sliced,seeds and all
2 green onions, cut into 1 cm pieces

Steps:

Slit each squid body open along one side with a sharp knife then score the inside of each in a criss cross pattern.
Set aside with the tenticles.
Heat 5 cm of Vegetable oil in the base of a deep frying pan.
Place the sea salt and the peppercorns in a pestle and mortar and crush coarsely together.
stir into the cornflour, then toss with the squid to coat.
Cook the chillies and salad onions in the hot oil for 30 seconds then scoop them out with a mesh spoon and drain on kitchen paper.
Cook the squid body and tentacles in the pan for 2 minutes until it rolls up and turns crisp and lightly golden.
Transfer the squid to a plate, scatter over the crispy chilli and salad onions and serve with soy sauce for drizzling and lemon wedges for squeezing over.

GINGER-CHILI DIPPING SAUCE

Ginger-Chili Dipping Sauce image

A simple sauce that goes great with egg rolls or potstickers. It can also be used as a salad dressing, or a sauce over grilled chicken or pork.

Provided by lazyme

Categories Chinese

Time 10m

Yield 1/3 cup

Number Of Ingredients 4

Ingredients

1/2 cup seasoned rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, peeled, minced
1/4 teaspoon chili oil

Steps:

Mix all ingredients in small bowl.
Can be made 2 days ahead; cover; refrigerate.

GINGER-CHILI DIPPING SAUCE

Ginger-Chili Dipping Sauce image

Categories Sauce Ginger No-Cook Vinegar Soy Sauce Bon Appétit

Yield Makes about 1/3 cup

Number Of Ingredients 5

Ingredients

1/2 cup seasoned rice vinegar*
1/4 cup soy sauce
1 tablespoon minced peeled fresh ginger
1/4 teaspoon chili oil*
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

Mix all ingredients in small bowl. (Can be made 2 days ahead. Cover; refrigerate.)

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