Shrimp and Fried Chicken Summer Roll with a Kimchee Dipping Sauce
Ingredients:
4 pc boneless chicken thighs
1 cup all purpose flour
5 oz cricket flour
6 pc of 16/20 shrimp
8 oz kimchee
6 pc rice paper
4 oz cucumber (cut into batons)
2 oz Shredded carrot
8 pc Thai basil
4 oz bean sprouts
6oz fish sauce
2 pc shallots (diced)
5 oz lite soy sauce
8 oz vegetable oil
4 oz Bourbon
2 oz brown sugar
10 pc cilantro
4 oz cholua sauce
1 pc Fresno chili (sliced thin)
8 pc mint leaves
2 eggs
4 oz salt (Kosher)
Equipment:
2 induction burner
1 large cutting board
4 large stainless steel bowls
2 napkins (to help roll)
Recipe (Fried chicken):
4 pc chicken boneless
3 oz fish sauce
1 oz brown sugar
2 oz soy sauce
1 oz cilantro (chopped)
6 oz vegetable oil
Method:
Marinate all ingredients for 12 hours and reserve for breading process
Breading for Chicken:
1 cup all purpose flour
5 oz cricket flour
2 eggs (for wash)
1 oz salt
Method:
Combine two flours in a bowl. Remove chicken from marinade and dip chicken in eggs (beaten) then dip into flour. In a fryer cook chicken at 350 degrees. Once fully cooked, reserve for the summer roll.
Bourbon Shrimp:
6 pc shrimp (cut shrimp in half)
1 oz shallot
1 oz cilantro
1 oz brown sugar
1 oz fish sauce
1 oz soy sauce
4 oz. bourbon
2 oz vegetable oil
Method:
Add oil in a hot Sauté. Once oil is hot, place shrimp inside to cook. Flip shrimp and add all ingredients except bourbon. Cook ingredients and deglaze with bourbon. Wait for all alcohol to dissipate and then reserve for the summer roll
Summer Roll:
4 pc rice paper
2 pc fried chicken (cut into strips)
1 pc Fresno chili (sliced thin)
8 pc mint leaves
4 oz cucumber (cut into batons)
2 oz Shredded carrot
8 pc Thai basil
4 oz bean sprouts
6 pc bourbon shrimp
2 oz kimchee
Method:
Dip rice paper in warm water so it becomes pliable. Place mint, basil, bean sprouts, carrot, kimchee and cucumber on paper. Then place some chicken and shrimp. Roll paper into a cylinder (similar to a burrito). Once roll is tight slice into 4 pcs
Kimchee Sauce:
4 oz kimchee
4oz cholua
Method:
Combine ingredients in a blender until smooth. Reserve for the summer roll.
From Chef Marcus Samuelsson.
