Herb Crusted Trout With Shiitake Sticky Rice And Shiso Oil Recipes
SHISO TEMPURA
Provided by Ming Tsai
Categories appetizer
Time 35m
Yield 5 dozen total. In my househol
Number Of Ingredients 7
Steps:
- Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Wrap each oyster with shiso leaf and skewer. Dip each one in the batter and deep fry at 400 degrees until golden brown. Season with salt and place on a platter lined with lettuce leaves. Dot each with umeboshi.
- Wine Suggestions: "J" Sparkling Wine, Sonoma County Kelham/Craig, Sauvignon Blanc, Oakville, Napa Valley, 1998 Wakatake, Daiginjo "Onikoroshi, Sake
SHISO OIL
Provided by Ming Tsai
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a pot of boiling, well salted water, blanch shiso and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week.
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