4 scallions, dark green and white and pale green parts separated and finely chopped
8 oz green beans
1 lb extra larg shimp, tail on
Lime wedges
Instructions
Heat oil in heavy pot over medium. Cook ginger
and garlic, stirring often until lightly golden
about 1 minute. Quickly whisk in miso, then
gradually add vinegar, mirin, soy sauce, salt and
3 C water, whisking until no lumps remain and
increasing heat if needed to maintain a simmer.
Whisk in butter and 2 tsp shichimi. As soon as
butter is melted reduce heat but remain a simmer.
Add sweet potatoes, cover pot and cook until
potatoes are tender, 20 minutes. Remove potatoes
with a slotted spoon to a rimmed baking sheet.
Add mussels to pot, cover and cook until opened
1-2 minutes. Using slotted spoon transfer to
platter with potatoes, discarding and muscles
that did not open. Add corn, white and pale green
scallion parts, beans and simmer 5 minutes, Add
shrimp and cover for another 4 minutes Remove
everything to platter. Serve with sauce and lime
wedges
I thickened the sauce before serving with a
little corn starch mixed with water.
I soaked muscles in cold water with a tbl of
flour to get sand out. When ready to use move
muscle to another bowl with a slotted spoon and
rinse.
Serve with rice
Originally Submitted
8/31/2021
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