Spicy Rock Shrimp with Preserved Vegetables and Toa

Name: Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bonito flakes; 8 cups water; 1/2 pound shiitake mushrooms, julienned; 1 daikon, peeled and cut into small rounds; 1/4 cup rice wine vinegar; 1/4 cup sake; 1/4 cup mirin; 1/4 cup soy sauce; 1/2 teaspoon dashi powder; 2 tablespoons sugar; 1 bag Israeli couscous; 1 bunch scallions, julienned on the bias; 1 cup fava beans, blanched; 1/2 pound rock shrimp; 1 jalapeno, small dice; 2 ounces fresh ginger, peeled and small dice; 1 small shallot, diced; 1/2 teaspoon minced garlic; Dash cayenne pepper; Dash sambal olek; 2 tablespoons hijiki

Servings: persons

1 cup bonito flakes
8 cups water
1/2 pound shiitake mushrooms, julienned
1 daikon, peeled and cut into small rounds
1/4 cup rice wine vinegar
1/4 cup sake
1/4 cup mirin
1/4 cup soy sauce
1/2 teaspoon dashi powder
2 tablespoons sugar
1 bag Israeli couscous
1 bunch scallions, julienned on the bias
1 cup fava beans, blanched
1/2 pound rock shrimp
1 jalapeno, small dice
2 ounces fresh ginger, peeled and small dice
1 small shallot, diced
1/2 teaspoon minced garlic
Dash cayenne pepper
Dash sambal olek
2 tablespoons hijiki

1
BONITO BROTH: Add bonito flakes to the water in a pot and bring to a boil.
2
Take off the flame and let steep for 15 minutes.
3
Strain and reserve.
4
PRESERVED VEGETABLES: To a pot, add shiitakes, daikon, rice wine vinegar, sake, mirin, soy sauce, dashi and sugar and enough water to cover the vegetables.
5
Bring to a boil and let simmer on a low flame until most of the liquid has evaporated.
6
Remove from the flame and allow to cool.
7
COUSCOUS: Follow the cooking instructions on the package.
8
To add more flavor, you can boil with vegetable stock.
9
SPICY ROCK SHRIMP: In a hot saute pan, add a little oil, ginger, shallots, garlic and saute quickly, just to brown the garlic.
10
Add rock shrimp, cayenne, sambal and saute for about 1 minute until the rock shrimp is cooked.
11
PLATING Bring bonito broth back to a boil, add preserved vegetables, cooked couscous and cooked rock shrimp.
12
Garnish plate with scallions, fava beans and hijiki.
13
Wine Recommendation: Chateau D'Orschwihr, Gewurztraminer,

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup bonito flakes, 8 cups water, 1/2 pound shiitake mushrooms, julienned, 1 daikon, peeled and cut into small rounds, and more.

Yes, Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions