This is another one of Chang’s three-in-one recipes, but two of the recipes are just dressings and the other is arranging, so I’d say this is one of the easiest recipes in the Ko chapter. Fresh, sweet scallop is placed on top a tangy, slightly spicy buttermilk dressing with shoyu vinaigrette.
Chang claims yuzu mayonnaise is Sandra Lee simple, which it is, once you get your hands on some green yuzu kosho and bottled salted yuzu juice. Yuzu is a super aromatic Asian citrus fruit. It’s tart like a grapefruit and quite commonly used in Japanese food.
I love deep-fried shrimp so when I find a new recipe for deep-fried shrimp I get pretty excited. Steamy Kitchen’s firecracker shrimp are all the good things about deep-fried shrimp: sweet, succulent shrimp, crunchy outsides, handheld and dipp-able.
Sometimes, on Saturdays that aren’t filled with chores, social obligations or work, Mike and I like to wander to our friendly-neighbourhood Whole Foods. I love Whole Foods, especially since they have super-helpful, knowledgeable staff and hard to find items. Recently I even found out that they’ll order you specialty produce if you request it. All the things that Whole Foods offers on a regular daily basis makes it a great place to shop, but my favourite day to go is Saturday, because Saturday is sample day!
Note: I refer to “spring rolls” as salad rolls.
I’ve rolled (and eaten!) a lot of salad rolls in my life. There’s definitely a technique to it and the more you roll, the better you get. I love eating salad rolls, mostly because I find the do-it-yourselfness of it completely satisfying. You can customize your roll whatever way you want and really, even if you’re not a very good roller, it doesn’t matter because you’re the one who’s going to eat it!
The Momofuku name is a registered trademark of Momofuku and David Chang. I'm just using it (fair use?) to refer to his restaurant and cookbook.
All original content and photos is © 2010 copyright & all rights reserved Stephanie Le.
momofukufor2.com is where I document the little tips and tricks I learned while cooking through the Momofuku Cookbook by David Chang and Peter Meehan.
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