Wednesday, February 4, 2009

Bite with Belkys: Asian Pesto Shrimp

Posted: 02/04/09

Reported by:

Belkys Nerey

Producer:

Mailyn Mederos

Contact:

mmederos@wsvn.com

Archived Reports:

All Bite with Belkys

If you enjoy making unique dishes for loved ones, we have a special one cooking. A chef is showing us how to mix up Asian and Latin flavors. Time to grab a Bite with Belkys.

The Chef: Bryan Fyler
The Restaurant: Asia de Cuba, Mondrian
The Dish: Asian Pesto Shrimp

Ingredients:

1 oz. of Thai basil
1 oz. of fresh mint
1 garlic clove
2 Tbs. of sesame oil
1/2 cup soybean oil
5 U8-12 shrimp, cleaned & deveined
salt, to taste
Togarashi, to taste (can substitute with Cajun spice)

Method of Preparation:

-Start by adding Thai basil into a blender with mint, garlic and sesame oil. Mix this together and slowly pour in soybean oil.

-Then, coat the shrimp with the pesto blend and season with salt and Togarashi. Togarashi is an Asian-style pepper found in specialty markets.

-Chef Bryan says to marinate the shrimp overnight.

-Next, butterfly the shrimp and saute them in a drizzle of oil.

Ingredients for fruit side:

1/2 papaya, peeled, seeded, sliced
1/2 a mango, peeled, sliced
1/4 of pineapple, peeled, sliced
salt, to taste
Togarashi, to taste (can substitute with Cajun spice)
1 Tbs. of soybean oil
1 tsp. of fresh mint, chopped
2 Tbs. of shaved coconut
1 Tbs. of lime juice

Method of Preparation:

-First, peel and slice the fruit and add a dash of salt and Togarashi.

-Then, pour a little soybean oil in a hot pan and caramelize the fruit.

-Once the fruit cools, dice it into cubes and place it in a bowl. Next, add fresh mint, shaved coconut, lime juice, salt, Togarashi and stir it together.

Ingredients for mango passion vinaigrette:

1 cup of mango puree
1/2 cup of passion fruit puree
2 Tbs. of sherry wine vinegar
2 Tbs. of lime juice
1 pinch of cayenne pepper
1 cup of soybean oil
salt, to taste
Togarashi, to taste

Method of Preparation:

-Mix all the ingredients, except for the oil, in a blender. Then slowly pour in the oil as its blending.

-Next, season to taste and refrigerate in an air-tight container. It makes about 3 cups and can keep up to five days.

To Plate the Dish:

Start with the fruit, and then drizzle the mango passion vinaigrette. Place the shrimp and garnish with a few chips.

Serving Suggestion: Lychee Saketini

Serves: 1-2

FOR MORE INFORMATION:

Asia de Cuba at Mondrian
1100 West Ave.
Miami, FL 33139
305-514-1940
http://www.morganshotelgroup.com/ 

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