A recipe by Hugo Saint-Jacques.
See also: Bandito-style beef ribs
Difficulty level: Easy
Total yield: 4 servings
Preparation time: 20 minutes
Cooking time: 6 minutes
Marinade time: 4 to 6 hours
INGREDIENTS
Marinade:
1 French shallot, finely chopped
3 lime leaves, chopped
2 sticks of crushed lemongrass
4 cm chopped fresh ginger
1 garlic clove, chopped
2 TBSP. (30 mL) hoisin sauce
· 1 c. (5 ml) ground coriander
1 lime (juice and zest)
1⁄4 cup (60 ml) canola oil
24 shrimp 21-25 peeled and deveined
Salsa:
1⁄2 English cucumber
2 chopped spring onions
2 TBSP. tablespoons (30 ml) black and white sesame seeds
2 TBSP. 1/2 tsp (10ml) sesame oil
2 TBSP. 1/2 tsp (10ml) soy sauce
1 lime, juice only
· 1 c. (5 ml) chili flakes
1⁄2 cup (125 ml) chopped fresh cilantro
pineapple :
4 pineapple paving stones measuring 8 x 2 x 2 cm
· 1 c. (15 ml) canola oil
Soba noodles:
150 g (5 ounces) uncooked soba noodles
· 1 c. (15 ml) sesame oil
Accompaniment:
Sufficient amount of fresh coriander leaves
Sufficient amount of pickled onion flowers
PREPARATION
Step 1 : In a large bowl, combine all the marinade ingredients and marinate the shrimp in the refrigerator for 4 to 6 hours. Meanwhile, cut the cucumbers into 1cm cubes and place in a bowl with the remaining ingredients, namely cilantro, green onions, sesame seeds, oil, lime juice, soy sauce and pepper.
2nd step: Then preheat the grill to high heat, leaving an indirect cooking zone. Also, heat a pot of salted water to cook the soba noodles.
step 3 : Remove the shrimp from the marinade and pat dry. Season them with salt and pepper. Then cut the pineapple into 4 equal pieces and oil them lightly.
step 4 : Mark the pineapple stones to get a nice grid on each surface and place them on the indirect grill side. Then grill the shrimp for 1 minute on each side, then arrange on top of the pineapple to finish indirect cooking.
step 5 : Cook the noodles in boiling water for 7 to 8 minutes and drain well. Drizzle sesame oil over the noodles and form a nest out of it with a fork. Place the nest in the bowl and place the pineapple spavé next to it. Garnish with the shrimp and the two sesame cucumber salsa. Decorate with a few coriander leaves, pickled onion blossoms and edible flowers. Serve immediately!