Chicoteague Shao-mais with Goma-wakame and Sesame Beurre Blanc
Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 4 servings
Ingredients
1/2 Tbs cottonseed oil
1 Tbs ginger, finely minced
1 Tbs garlic, finely minced
1 Tbs lemon grass, finely minced
1 Tbs shallot, finely minced
2 Tbs Shiitake mushrooms, finely minced
1/4 cup light rice wine
1 Tbs cilantro, finely chopped
1 1/2 Tbs Smithfield ham, small batonnet
1 egg
1 Tbs water
16 won-ton skins
16 Chicoteague blue-point oysters
1/4 cup fresh goma-wakame (sesame seaweed)
1/4 cup tomato concasse
2 Tbs shallot, finely minced
1/4 cup white wine
1/4 cup lemon juice
4 oz butter
1 1/2 tsp light sesame oil
Directions
In medium saucepan heat oil. Add ginger, garlic, lemon grass, shallot
and shiitake mushrooms. Sweat mixture 3 to 4 minutes. Deglaze with rice wine; reduce until
almost dry. Remove to bowl; gently mix in cilantro and ham. Cool; reserve.
Mix egg and water in bowl. Taking 1 won-ton skin at a time, paint
¼ inch of outside edge with egg wash. Place 1 ¼ teaspoons reserved mixture in center
of won-ton. Top with oyster. Draw up won-ton edges to form shao-mais (pyramid shape). Steam
won-tons gently.
Nap plate with sesame beurre blanc. Place 4 won-tons on plate at 12, 3,
6 and 9 o'clock. Place seaweed in center of plate. Garnish in between won-tons with tomato
concasse.
Buerre Blanc
Heat shallots, wine and lemon juice in a small sauce pan, until reduced
by about three quarters. Swirl in butter which has been cut into one-inch pieces. Add sesame
oil.
WINNER of the Chef magazine competition sponsored by Chef and NFI
Chef/Partner Norm Taylor, Café Chez Nous, Pinetop, Arizona
Nutrition facts
Serving Size 1 serving
Calories 830
Calories from Fat 301 (36%)
% Daily Value*
53%Total Fat 35g
85%Saturated
Fat 17g
Polyunsaturated Fat 5.2g
Monounsaturated Fat 8.8g
79%Cholesterol 236mg
44%Sodium 1060mg
19%Potassium 668mg
32%Total
Carbohydrate 96g
11%Dietary
Fiber 2.7g
Sugars 1g
Sugar Alcohols 0g
70%Protein 35g