Club House for Chefs

Grilled Sesame Garlic Shrimp "Poke" with Pickled Radish and Rice


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Rice vinegar 1/2 cup
Low sodium soy sauce 1/4 cup
Brown sugar 2 tbsp
plus 2 tsp (10 mL) toasted sesame oil, divided 2 tbsp
Chinese Five Spice 370 g 1 tsp
Garlic Powder 525 g 1 tsp
Large shrimp, peeled and deveined 1 lb
medium Watermelon radishes, thinly sliced 2
Mini cucumbers, seeded and diced (about 1 ½ cups/375 mL) 2
Shallot, finely chopped 1
Lime juice 1 tbsp
Baby bok choy, halved 4 head
Club House Sesame Seeds, toasted 1 tbsp
Cooked sushi rice 2 cups

Instructions

1. Mix vinegar, soy sauce, brown sugar and 2 tbsp (30 mL) sesame oil in large bowl. Mix 3 tbsp (45 mL) of the vinegar mixture, Chinese five spice and garlic powder in resealable plastic bag; add shrimp. Refrigerate 15-20 minutes. 2. Add radishes, cucumber, shallots and lime juice to remaining vinegar mixture in bowl. Let stand 15 minutes. 3. Meanwhile, grill shrimp over medium-high heat about 2 minutes per side or just until shrimp turn pink and grill marks appear. Brush bok choy with remaining 2 tsp (10 mL) sesame oil. Grill, cut side down 2 to 3 minutes or until lightly charred. 4. Place cooked rice in bottom of 4 serving bowls. Top each bowl with bok choy, poke and shrimp. Sprinkle with sesame seeds.



You might also be interested in:


Small plates are big on Canadian menus

The diversity of Canadian food

Food show highlights new dining trends for 2013

Sri Lankan cuisine offers unique flavours

Add ethnic flavours to your menu with condiments

;