SHISO SALT RECIPES

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JAPANESE PRAWN FRITTERS WITH SHISO AND ... - ASIAN RECIPES



Japanese Prawn Fritters with Shiso and ... - Asian Recipes image

An exciting Japanese seafood dish to make, the Prawn Shinjo-Age consist of a fried prawn mixture covered in shisho, a herb, and umeboshi, pickled plums.

Provided by AsianInspirations

Total Time 50S

Prep Time 40S

Yield 3-4

Number Of Ingredients 10

400g raw prawn meat
½ tsp salt
1 tbsp sake
¼ cup mountain potato (grated)
½ large onion (grated)
1 egg
¼ cup potato flour
10 shiso leaves (finely sliced)
Oil, for deep-frying
Umeboshi (Japanese salted plum)

Steps:

  • To Prep Process the prawn flesh together with salt and sake in a food processor until you get a smooth paste. Transfer to a mixing bowl and mix in the grated mountain potato, onion, egg, and potato flour. Mix the ingredients well then chill the mixture in the fridge for at least 30 minutes. To Cook You’ll need an oil or candy thermometer for this as the frying temperature is key to getting a well fried fritter. Heat up enough oil in a wok to 170°C. Shape the prawn mixture into balls and roll in the shiso leaves. Drop the balls into the heated oil and deep-fry until the prawn is cooked all the way through. You’ll also want the shiso leaves to be crispy, but still retain their color. Remove the seeds from the umeboshi and finely chop the flesh. Serve the prawn fritters with the chopped umeboshi flesh.

MUSHROOM AND SHISO SALAD RECIPE - OLIVEMAGAZINE



Mushroom And Shiso Salad Recipe - olivemagazine image

A brilliant mix of traditional British and modern Japanese flavours come together to create an elegant vegetarian starter. This recipe comes from Surrey Hotel, Beaverbrook

Provided by OLIVEMAGAZINE.COM

Categories     Vegetarian

Total Time 1 hours

Number Of Ingredients 23

pomace oil 100ml
sage 50g, leaves picked
portobello mushrooms 6
oyster mushrooms 250g, sliced
spring onions 2, thinly sliced, to serve
white wine vinegar 150g
caster sugar 150g
fennel 2 heads, thinly sliced
sunflower seeds 30g
sugar ½ tsp
sea salt flakes ½ tsp
Dijon mustard 100g
pomace oil 2 tbsp
lemon juice a squeeze
moscatel vinegar 150g
sugar 150g
shiso 70g
ginger 30g, peeled
cinnamon sticks 2
spring onions 2, finely chopped
cornflour 15g
cultured or unsalted butter 250g, cubed
limes 2, juiced

Steps:

  • For the pickled fennel, put the vinegar, sugar and 150ml of water in a small pan. Bring to a simmer. Put the fennel in a heatproof bowl and pour over the hot liquid. Leave to cool, then chill.
  • Heat a little of the pomace oil in a frying pan over a medium heat and fry the sage leaves for 3-4 minutes or until really crisp. Set aside on a plate lined with kitchen paper to drain.
  • For the sunflower mustard, heat the oven to 180C/fan 160C/gas 4. Put the sunflower seeds on a baking tray and roast for 12 minutes. Tip into a blender with the sugar and salt, and whizz until smooth. Add the mustard and 1-2 tbsp of water, then blend, slowly drizzling in the oil until combined. Add the lemon juice and season.
  • For the shiso emulsion, put the vinegar, 150ml of water and the sugar in a small pan and bring to a simmer over a low heat. Add the shiso, ginger, cinnamon and spring onions, and simmer for 15 minutes to infuse. Strain the liquid into another pan, then bring back to a simmer. Put the cornflour in a small bowl and stir in 4 tbsp of water. Whisk this into the shiso infusion, then whisk in the butter, a cube at a time, until completely combined. Add the lime juice and some salt to taste, then keep warm. This will make more emulsion than you’ll need, but will keep in the fridge for a week.
  • Heat a griddle or BBQ over a high heat until very hot. Toss the mushrooms in the remaining oil with plenty of seasoning, then griddle for 6-8 minutes, brushing with the shiso emulsion and flipping from time to time, until sticky and glazed. Top the grilled mushrooms with 3 tbsp of the sunflower mustard, then a generous spoon of the pickled fennel, some of the sliced spring onions and crispy sage leaves.

Nutrition Facts : Calories 516 calories, FatContent 42 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 2 grams fibre, ProteinContent 6 grams protein, SodiumContent 2000 milligrams of sodium

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