TenPenh Recipes

Wok Seared Spicy Calamari Salad
Red Thai Curry Shrimp
 

Wok Seared Spicy Calamari Salad

Tatsoi, Sriracha, Lime, and Toasted Cashews

Executive Chef Jeff Tunks

Serves 4

Ingredients

1 pound                  calamari, cut into rings and tenticles

1 tablespoon           chopped fresh cilantro

1 tablespoon           chopped fresh mint

1 tablespoon           chopped toasted cashew nuts

1 teaspoon             sriracha sauce (Vietnamese hot paste)

1 cup                      tatsoi

1 head                    Belgian endive (more could be used, according to taste)

1 ounce                  olive oil

2 ounces                 lime juice

Procedure

In a bowl, mix calamari, cilantro, mint, cashews, and sriracha sauce.  Season to taste and set aside.

Place the tatsoi and endive on your serving plate(s) and set aside.

Over high heat, heat olive oil until smoking.  Add calamari mixture to the hot pan and stir fry for 20 seconds.  Add the lime juice and deglaze the pan.  Remove from heat and pour the mixture over the greens.

Red Thai Curry Shrimp

Golden Pineapple and Steamed Jasmine Rice

Executive Chef Jeff Tunks

Serves 10

Curry Paste

Ingredients

.75 cup                   red chile

1 cup                      lemongrass, chopped

.25 cup                   galanga (young ginger)

1.5 cup                   garlic, chopped

1.5 cup                   onion, chopped

.5 tablespoon          shrimp paste

.5 cup                     olive oil

.25 tablespoons      coriander seeds, toasted

Procedure

Purée all ingredients.  Pour mixture into a large stock pot and cook over a low heat for about 4 hours.  Reserve.

Sauce

Ingredients

2 cups                    curry paste (above)

4 10-oz. cans         coconut milk

.5 cup                     palm sugar

.75 cup                   fish sauce

Combine all ingredients over low heat in a medium sauce pan.  Simmer for 45 minutes. Reserve.

Shrimp

Ingredients

100 each                shrimp (26-30 shrimp per pound; recipe calls for 10 per person)

1 tablespoon           olive oil

10 tablespoons       fresh pineapple (recipe calls for 1 tablespoon per person)

Procedure

Peel and de-vein shrimp.  Chop pineapple into .5-inch cubes. Heat 1 tablespoon olive oil in a sauce pan.  Sauté the shrimp over medium heat until they are almost pink.  Quickly add the sauce (above) and the pineapple cubes.  Cook for about 5 minutes. 

Assembly

Ingredients

1 recipe                  shrimp curry (above)

40 ounces               cooked jasmine rice (recipes calls for 4 ounces per person)

10 each                  julienned kaffir lime leaves, to garnish

Procedure

Place 4 ounces jasmine rice in the center of each plate.  Pour shrimp curry (approximately 10 shrimp per person) over rice.  Garnish with a julienned kaffir lime leaf.