May 9, 2008
For the Kimchee:
6 plum tomatoes, cored, halved, and cut into 1”chunks
1 tbsp. honey
2 tsp. fish sauce
1 tbsp. lemon juice
1 tsp. rice wine vinegar
2 shallots, sliced ½”
1 cup Napa cabbage, shredded
16 cilantro leaves
1 tbsp. olive oil
1 cup watermelon, seedless, diced into 1” cubes
1 tbsp. soy sauce
2 tsp. sriracha (chile sauce available in most Oriental markets)
In a very hot sauce pot, sauté shallots in olive oil, stirring constantly. Cook for about 2 minutes, then add the tomatoes. Stir and cook for 2 minutes on high.
Reduce heat to medium-high and add honey, fish sauce, lemon juice, soy sauce and sriracha. Simmer for 15 minutes. Place Napa cabbage in a bowl and pour in hot mixture. Stir to coat cabbage and cool in refrigerator. Before serving, fold incilantro and watermelon.
For the Shrimp:
12 shrimp, peeled and de-veined
2 cups all-purpose flour
2 tbsp. cornstarch
1 tsp. baking powder
2 tbsp. black sesame seeds or toasted white seeds
Salt as needed
Soda water as needed
Sift all dry ingredients into a mixing bowl. Whisk in soda water until batter takes on a thick, pancake batter-like consistency.
Batter the shrimp and cook in 350-degree oil until batter is golden, approximately 2 minutes. Transfer shrimp to a paper towel to drain. Season lightly with salt.
Place a spoonful of “kimchee” into the center of the plate. Twist three shrimp together and stack on top of the salad.
Michael Bloise is the Executive Chef of Wish, located in The Hotel in Miami Beach. For any questions about this or past menus, please email: firstname.lastname@example.org