Raw Bok Choy Leaves and Housemade Shrimp Paste

Adapted by StarChefs.com
February 2015
Yield: 4 servings


Shrimp Paste
5 pounds shrimp, peeled and deveined
3 tablespoons Old Bay seasoning
extra virgin olive oil
3 tablespoons minced ginger
2 tablespoons minced garlic
3 tablespoons minced green onion (white part only)
3 tablespoons minced shallot
2½ tablespoons tomato paste
1 tablespoon fish sauce
rice wine vinegar
To Assemble and Serve
4 heads bok choy, leaves only, gently rinsed and patted dry


Shrimp Paste

Heat steamer. Season shrimp with Old Bay. Steam 7 minutes. Dry in dehydrator until completely desiccated. Transfer dried shrimp to container and cover with cold water. Rehydrate shrimp overnight. Drain shrimp, reserving shrimp and liquid separately. In a saucepan, heat shrimp liquid and reduce by half. Chop shrimp to consistency of a coarse mignonette. Heat a pan, add oil, and sweat ginger, garlic, green onion, and shallot. Add tomato paste, and cook briefly, until color deepens. Add shrimp, and sauté. Add reduced shrimp liquid. Cook down, until consistency of a loose paste. Add fish sauce and finish with rice wine vinegar.

To Assemble and Serve

In a small serving vessel, arrange bok choy leaves. Scoop Shrimp Paste into a small ramekin and serve with leaves.