Soup with toast, mousse can last for several days
Ming Tsai's cooking demonstration at the Kapalua Wine and Food Festival included this recipe for a cold soup.
He served the soup with pieces of toast topped with a shrimp mousse, one of the recipes from his "Simply Ming" PBS television show. The mousse is based on his mother's traditional filling for dumplings, combined with French techniques and flavors. He suggests making it in quantity and using it as needed over a couple of days.
Asian Gazpacho with Cilantro-Jicama Cream
"Blue Ginger: East Meets West Cooking with Ming Tsai" by Clarkson Potter
2 large cucumbers, peeled, seeded, roughly chopped
2 large, very ripe tomatoes, roughly chopped
1 small red onion, roughly chopped
2 serrano chiles, stemmed
4 garlic cloves
1 tablespoon finely chopped fresh ginger
1/2 cup rice wine vinegar
Juice of 2 lemons
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons sambal oelek (Thai chili sauce)
1 cup extra-virgin olive oil
Salt and pepper, to taste
1 cup Thai or sweet basil leaves
1/2 cup cilantro leaves
1/2 cup mint leaves
» Cilantro Cream
1/2 cup cilantro leaves
1 cup sour cream or plain yogurt
Juice of 1 lemon
1-1/2 teaspoons sambal oelek
Salt and pepper, to taste
1 small jicama, about 3/4 cup, peeled and diced
In a food processor, purée cucumbers, tomatoes and onion, working in batches if necessary. Add chiles, garlic and ginger; purée. Add vinegar, lemon juice, soy sauce, Worcestershire sauce, sambal oelek and olive oil and pulse to purée. Season with salt and pepper.
Add basil, cilantro and mint and pulse just until herbs are finely chopped. Taste and adjust seasonings, transfer to a bowl and refrigerate at least 4 hours, preferably overnight.
To make cream: Combine the cilantro, sour cream, lemon juice and sambal oelek. Season with the salt and pepper. Before serving, fold in jicama cubes.
To serve: Divide soup among 8 chilled bowls. Top each with a dollop of cream. Serves 8.
Shrimp Mousse
1-1/2 pounds medium shrimp, peeled, deveined
3 eggs
1/2 pound butter, chilled, cut into 1/8-inch dice
1 tablespoon truffle oil
Kosher salt and freshly ground white pepper
In a food processor, blend shrimp and eggs until almost smooth. Add butter, truffle oil and season with salt and pepper. Pulse until butter is incorporated, but still visible in small pieces. Check for flavor by sautéing or microwaving a small portion. Refrigerate up to 2 days. Makes 4 cups.
Shrimp Toast
Vegetable oil, for frying
1 cup fresh water chestnuts or jicama, diced
1/2 cup sliced scallions
1 cup Shrimp Mousse
8 pieces thinly sliced bread
1/4 cup sesame seeds
Heat oil to 350 degrees.
Gently fold water chestnuts and scallions into mousse. Spread a 1/4-inch layer of mousse on cut side of cruller and sprinkle with sesame seeds. Fry, mousse-side down until golden, then flip and continue frying until both sides are brown. Transfer to a paper towel-lined plate, drain well and slice. Serves 4.
Nutritional information unavailable.