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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Caramelize 4/5 of the leeks, shallots and garlic. Deglaze with wine and completely reduce. Individually saute each of the mushrooms with a very hot pan in a little oil. Combine 3/4 of the mushrooms with above and mix in butter and thyme. Check for seasoning and let cool. With wonton wrappers and egg wash, make dumplings. Blanch dumplings in rolling water for only 2 minutes, until the wrappers are al dente. With the remaining leeks, cover with rice flour and deep-fry crisp at 250 degrees until golden brown. Kaffir Lime Broth: Saute onions, jalapeño and ginger. Add kaffir leaves and deglaze with fish sauce. Add chicken stock and reduce by 2 percent. Check for seasoning. Strain and keep hot. In a soup plate, place a small mound of the remaining mushrooms in the center of each plate. Surround with 3 dumplings and ladle in broth. Garnish with fried leeks. This recipe yields 4 portions.
| Ingredients:
3 Cup(s) Julienned leeks, washed well
1 Cup(s) Sliced shallots
1 Tablespoon(s) Minced garlic
1/2 Cup(s) Red wine
1 Cup(s) Sliced shiitakes
1 Cup(s) Cleaned oyster mushrooms
1 Cup(s) Cleaned chanterelles
1 Tablespoon(s) White truffle oil
1 Tablespoon(s) Fresh minced thyme
1 Tablespoon(s) Butter
1 Onion, sliced
1 Jalapeño, sliced with seeds
1 Tablespoon(s) Peeled, minced ginger
8 Fresh kaffir lime leaves
1/3 Cup(s) Three Crab fish sauce
4 Cup(s) Chicken stock
1 Dash(s) Freshly-ground white pepper |
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