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

KIMCHI (KOREAN FERMENTED SPICY CABBAGE)

Kimchi (Korean Fermented Spicy Cabbage) image

I finally made my first official batch of kimchi (fermented spicy cabbage) last week with great success.

Provided by mykoreaneats

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P2DT9h25m

Yield 14

Number Of Ingredients 16

Ingredients

3 heads napa cabbage
3 cups water
4 cups coarse sea salt
3 cups water
3 tablespoons sweet rice flour
1 yellow onion
12 cloves garlic, peeled
2 tablespoons minced fresh ginger root
1 tablespoon water, or as needed
4 cups Korean red chile flakes (gochugaru)
½ cup fish sauce
¼ cup dried salted shrimp (saeujeot)
2 tablespoons brown sugar
1 tablespoon sesame seeds, or more to taste
2 cups Korean radish, cut into matchstick-size pieces
3 green onions, cut into 2-inch pieces

Steps:

Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

Nutrition Facts : Calories 88 calories, Carbohydrate 17.9 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 24795.6 mg, Sugar 4.7 g

FRIED KIMCHI

Fried Kimchi image

Kimchi is a popular Korean side dish featuring fermented cabbage. Other vegetables can be used and applied with the same fermentation process to produce a similar taste and different textures. In this recipe, I fry some kimchi to completely alter the taste and texture for a smoky doppelganger! It is so great with Korean barbeque and with plain old rice. It is certainly one of my favorites and so easy to make. Enjoy hot or cold! Sprinkle sesame seeds on top as a garnish.

Provided by internationalcook

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

1 cup kimchi, chopped into bite-sized pieces, or to taste
½ teaspoon sesame oil, or to taste
1 ½ teaspoons white vinegar
1 tablespoon white sugar, or to taste

Steps:

Heat a nonstick skillet to medium-high heat. Add kimchi. Saute until fragrant and slightly yellow, about 5 minutes. Add sesame oil; cook until kimchi is coated, 2 to 3 minutes. Pour in vinegar to coat the bottom of the skillet. Increase heat slightly; bring vinegar to a boil. Add sugar. Reduce heat to low; cook until sugar dissolves and kimchi is browned, about 3 minutes.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.7 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 248.9 mg, Sugar 3.6 g

SAUTEED HEAD-ON PRAWNS WITH TWO GINGER BEURRE NOISETTE

Sauteed Head-on Prawns with Two Ginger Beurre Noisette image

Provided by Ming Tsai

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 ounces butter
12 large head on prawns, (U-5's), tail peeled using salt-water technique
Fleur de sel, for seasoning
Ichimi (Togarashi), for seasoning
2 large shallots, minced
1 tablespoon ginger, minced
2 tablespoons gari (pickled ginger), sliced thinly
2 lemons, juiced
1 tablespoon chives, finely chopped

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

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