24 shrimp, deveined and butterflied
1 inch ginger
2 cloves garlic
1 scallion, green parts only
1 small handful cilantro
1/4 cup canola oil, plus extra for cooking
Salt and pepper
Grapefruit segments and Boston lettuce for garnish
1. Soak the skewers in water for at least 1 hour before assembling the lollipops.
2. Mince ginger and garlic. Chop scallion and cilantro. Combine ginger, garlic, cilantro, and scallion with canola oil for shrimp
marinade. Add a pinch of salt and pepper.
3. Add the cleaned and butterflied shrimp to the marinade and let sit for 10 minutes.
4. Assemble the lollipops, 3 pieces of shrimp per skewer.
Take the remaining marinade and pour over the finished lollipops.
For the Sauce:
1 quart mayonnaise
3/4 cup white wine vinegar
3/4 cup rice wine vinegar
4 ounces Ketjap Manis (Indonesian sweet soy sauce*)
1/4 cup sambal
1/2 cup sesame oil
1 1/2 cups canola oil
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
*Ketjap Manis may be found in some Asian food markets; can be substituted with soy sauce sweetened with brown sugar.
1. Combine all ingredients, except for the black and white sesame seeds, and mix in a blender.
2. Stir in the black and white sesame seeds.
3. Refrigerate until ready to serve.
1. Sear two lollipops for each guest on a hot griddle or in a pan, with a
tablespoon of canola oil, until golden brown.
2. Pour sauce into a small ramekin, one for each guest.
3. Garnish the plate with a grapefruit segment placed on a small leaf of Boston lettuce.
Broiled Salmon with Braised Shiitake Mushrooms and Miso Glaze
1 cup sake
1 cup mirin
1/2 cup shiro (blond) miso paste
4 six-ounce salmon fillets
16 medium-size shiitake mushrooms, stems removed
2 cloves garlic, roughly chopped
1 small knob ginger, roughly chopped
1 tablespoon butter
1. Sauce: Combine sake and mirin in medium-size pot, bring to boil, and reduce by half. Place miso in bowl, and slowly whisk in reduced sake-mirin mixture until completely combined. Strain and cool over ice bath.
2. Season salmon fillets with salt and pepper. Spoon some of the cooled miso sauce over fish, coating completely. Shake off excess sauce.
3. For the braised shiitakes: Add 1 tablespoon canola oil to a hot pan, place shiitake mushrooms (white side up) in pan, and sauté 1 to 2 minutes until lightly browned. Season the mushrooms and add garlic, ginger, and butter to the pan. Next, add a little water to cover bottom of pan and lower heat to a simmer until mushrooms are tender, about 4 to 6 minutes. Season and set aside.
4. Place the marinated salmon on an oiled baking sheet. Cook on top rack under high-heat broiler for 4 to 5 minutes, or until slightly caramelized on top. Then move the salmon to bottom rack and continue to cook to desired temperature — about 1 to 2 minutes more for medium rare, 2 to 4 minutes for medium, etc. Gently warm the shiitakes and remaining miso sauce. Place about 4 mushrooms on each serving plate. Carefully place broiled salmon on top of mushrooms and spoon sauce over and around the fish. (At Geisha we add grilled scallions to finish!)