Mushrooms, Chile Jam, Coconut Cream, Lemongrass, Lime, Fresh Herbs
Chef Leah Cohen of Pig & Khao | New York
Yield: 2 servings
Adapted by StarChefs | October 2018
INGREDIENTS
Dressing:
2 tablespoons chile jam
1 tablespoon coconut cream
½ tablespoon finely chopped palm sugar
1 tablespoon fish sauce
2 tablespoons tamarind paste
¾ tablespoon lime juice
½ tablespoon Thai chile flakes
1 tablespoon orange juice
To Assemble and Serve:
Canola oil
4 cups mixed mushrooms
¼ cup thinly sliced lemongrass (white part only)
½ teaspoon orange zest
2 tablespoons thinly sliced makrut lime zest
7 U-21/25 shrimp (in shell)
¼ cup mint leaves
¼ cup cilantro leaves
¼ cup crispy sliced garlic
¼ cup crispy sliced shallot
1 tablespoon coconut cream
Salt
Sugar
METHOD
For the Dressing:
In a bowl, whisk to combine all ingredients.
To Assemble and Serve:
In a large pan over high flame, heat oil and sear mushrooms. Transfer mushrooms to a bowl, and while warm, mix in lemongrass and citrus zest. In separate pan over high flame, heat oil and quickly sear shrimp. When cooked through, remove from pan, cool slightly, peel, and slice in half lengthwise. Add shrimp to mushroom mixture, which should be room temperature at this point. Add Dressing and toss to coat. Mix in the herbs and half the crispy shallots and garlic. In a small saucepan, gently warm coconut cream and season with a pinch of salt and sugar. Plate the mushroom salad and top with coconut cream and remaining crispy shallots and garlic.
