Corn and Shrimp "Pancakes" Topped with Huitlacoche Butter Ming's Quest : Episode FLMNG-133
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 Ming Tsai and Candelario Tello Marquez inspect Huitlacoche in Mexico.
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Ingredients:
1 cup masa harina
2 egg yolks
1 cup milk
3 egg whites lifted to soft peak
1/4-cup butter
1/4-cup scallions
1 cup corn kernels taken off a cob that has been dry roasted with the husk on until blackened
1 lb. shrimp shelled, de-veined, and cut into 1/4-inch dice
grapeseed oil or lard to cook
salt and black pepper to taste
Directions:
- Pre-heat a large skillet or comal or griddle on medium high heat and coat with lard or grapeseed oil.
- In a large bowl, whisk together the corn meal, eggs and milk.
- Fold in the whites, butter and scallions.
- Fold in the kernels and shrimp.
- Ladle about 4 ounces of batter into the hot oil.
- Brown on both sides, about 3 minutes a side.
- Drain on paper towels and season lightly with salt.
Huitlacoche Butter
Ingredients:
1/4-cup butter, softened
1/2-cup huitlacoche, removed from corn and sautéed until just tender
juice of 1 lime
salt and black pepper to taste
Directions:
- Mix all together in a bowl and keep in refrigerator.
Copyright, 2000, Ming Tsai, All Rights Reserved
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