Chef David Hyde
Equal parts tamarind, miso and hoisin are used for this recipe.
1 Tbsp olive oil
1 Tbsp sesame oil
1 1/2 tsp garlic, crushed
1 tsp ginger, crushed
1 1/2 Tbsp Chinese black beans
1 1/2 Tbsp tamarind, miso, hoisin mixture
1/2 cup demi-glace
1 oz white wine
pinch each of kosher salt and black and white pepper
1-2 canned roasted red peppers, chopped fine
1/2 jalapeño, sliced in thin rings
3/4 cup bok choy, chopped
3 nests vermicelli pasta
1 Tbsp green onion
toasted sesame seeds, for garnish
- Place pot of salted water on stove to boil for pasta.
- Put olive oil and sesame oil in a saucepan over med-high heat.
- Add garlic, ginger, Chinese black beans, salt and pepper.
- Add white wine, tamarind mixture and demi-glace.
- Simmer to let flavours combine.
- Add jalapeños and red peppers and simmer for a couple minutes.
- Cook vermicelli in boiling water until done.
- Add prawns and bok choy, and let simmer until shrimp turn pink and bok choy softens.
- Add vermicelli and green onion.
- Top with sesame seeds.
Yield 1 serving
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