Shrimp with Zucchini in Sweet Chili Sauce

Description

Leading the kitchen of an Asian gastropub, Chef Mike Smith, along with his long-time friend Chef John Doe, created a pan-Asian menu featuring simple, delicious, and approachable dishes — such as shrimp with zucchini in a spicy Kochujang paste.

Ingredients

• Cilantro - 0 oz
• Kochudyan pasta - 0 fl oz
• Courgette - 0 oz
• Tiger shrimp in brine - 4 pieces
• Cucumbers - 0 oz
• Mild Chili Spice - 0 oz
• Daikon - 0 oz
• Sweet Chili Sauce - 0 fl oz
• Mayonnaise - 0 oz
• Olive Oil - 2½ spoons
• Orange juice concentrate - 0 fl oz
• Meyer Lemon Juice - 0 fl oz
• Lime Juice - 0 fl oz
• Soy Sauce - 0 fl oz
• Shallot - 0 oz
• Sesame bun - 0 oz
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the shrimp and cut the zucchini into six discs. Season with salt and pepper on all sides. In a hot skillet with some olive oil, first sauté the shrimp for half a minute on each side and the back, then add the zucchini discs, cooking them for half a minute on each side as well.

Step 2

Leave the sautéed shrimp and zucchini on a paper towel for a moment to absorb the excess olive oil. Then, brush them with the spicy "Kochujang" paste using a culinary brush.

Step 3

Arrange the zucchini slices on an oval platter first (a culinary tweezers or tongs can help you do this neatly), then top with the shrimp. Drizzle everything with two tablespoons of mayonnaise (you can make it from scratch) mixed with sweet chili sauce.

Step 4

Slice the chili pepper into thin strips, and cut the daikon and cucumber into long shavings using a slicer or mandoline. Add cilantro leaves. Prepare the dressing by mixing the juice of orange, lemon, and lime (yuzu juice can be used as a substitute).

Step 5

Top the zucchini with shrimp with a salad of daikon, cucumber, chili, and cilantro, then drizzle the dish with citrus dressing and soy sauce. Garnish with fried shallot flakes, sesame seeds, and a splash of olive oil.

Users Photos

You would also like