Fish Consomme With Shrimp Dumplings And Edamame Recipes

Steps:

• Cook rice, according to package instructions. Meanwhile, in a large nonstick skillet, heat oil over medium-high. Add shrimp and garlic and cook, stirring occasionally, 4 minutes. Add edamame and scallion whites and cook until shrimp are opaque and garlic is golden, about 3 minutes. Add scallion greens and lime juice and cook 1 minute. Season to taste with salt and pepper; serve with rice and lime wedges, if desired.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
• Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
• Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
• Pour about 2 tablespoons water in a dish.
• Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
• Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
• Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
• Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
• Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
• Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
• For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.

Steps:

• To make the "white" mirepoix, mix the onion, lemon grass, celery, and leek and refrigerate until cold, at least 4 hours, preferably overnight. (In combination with the fish and egg whites, the mirepoix will form the clarification to make the consomme crystal clear. This combination of ingredients will form what is referred to as a raft that essentially coagulates as the consomme clarifies.) Mix the chilled mirepoix, ginger root, fish scraps, shrimp shells, and egg white and add to a stockpot. Pour in the chilled fish stock. Add the lemon juice. Bring to a simmer (just below a boil in classical cooking) over low heat, stirring frequently so that the clarification ingredients remain free floating. Please note that the heat must be kept at a simmer, low enough so that the raft which is forming does not break apart from the action of cooking and high enough to cook out the impurities so that they can be collected in the raft. Once the raft forms and rises to the surface, cease stirring. However, gather some broth from the edge of the pot and baste the raft to keep it from breaking apart. After 60 to 90 minutes at the correct simmer, the raft will begin to sink, at which point the consomme is finished.
• For the edamame, add soybeans in their pods to a pot and cover with water. Boil until tender, about 10 minutes. Drain and set aside until cool enough to handle. Remove soybeans from their pods and set aside until needed.
• In a food processor blend shrimp, egg whites, scallions, salt and pepper to a paste. Spoon some of this mixture into a pastry bag with a 1/2-inch plain tip. Pipe tiny dumplings into the consomme and poach.
• Spoon 1/4 cup edamame into bowls, and ladle soup over.

Steps:

• In a small saucepan add edamame to salted boiling water. Cook for 1 minute. Drain edamame and run under cold water to cool them slightly and add them to a food processor. Using a microplane grate the ginger and add to food processor along with wasabi powder, lemon juice, salt, sesame oil and scallions. Process until a chunky consistency forms.
• Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon edamame mixture in center of each wrapper. Moisten edges of dough with water; fold opposite corners to form a triangle, pinching points to seal. In a heat proof pan add about 2 inches oil and heat. When oil is hot add dumplings and fry until golden brown about 10 minutes. Fry off in batches making sure they don't touch in the oil so they won't stick. Remove with a slotted spoon or spider and place on paper towels to absorb the oil. Serve warm on a platter with soy sauce.

Steps:

• In a food processor, puree the shrimp, lobster, mascarpone cheese, egg, ginger, water chestnuts, and cilantro. Transfer to a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate for one hour. Consomme: Place the broth, water and dashi in a pot bring to a boil. Lower the heat and simmer for a few minutes. Dumplings: Lay out the wrappers on a work surface and place a heaping teaspoon of the filling in the center of each. Wet the edges of each wrapper with a little bit of water, gather the edges together, and twist to close. Place the dumplings on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate until ready to use. Bring a large saucepan of water to a boil and cook the dumplings for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and serve with the consomme. Garnish with bell peppers and cilantro.