Pink Peppercorn Shrimp with Sundried PeachesServes 4 as an appetizer
2 tbsp canola oil
1 tbsp minced fresh garlic
2 tbsp chopped scallions
1 tbsp minced fresh ginger
4 tbsp minced chives
2 tbsp pink peppercorns
4 tbsp Mirin sweet cooking wine
2 tbsp Soya sauce
2 tbsp fresh lime juice
2 tbsp brown sugar
1 tsp kosher salt
16 medium Shrimp – peeled and deveined
2 cups sundried peaches, julienned
Pea shoots and beet shoots (for garnish)
1.Heat 1 tablespoon of the canola oil in a large saucepan or wok over high heat until hot but not smoking. Add garlic, scallions, ginger and chives, stirring often for about 30 seconds. Add peppercorns, cook for another 30 seconds. Add Mirin, Soya sauce, lime juice, brown sugar and salt. Bring mixture to a simmer for about 2 minutes.
2.Transfer to blender and puree until course, about 10 seconds. Set aside.
3.Heat remaining canola oil in a large pan until almost smoking, add shrimp and cook 1 minute, tossing them about the pan to cook on all sides.
4.Remove excess oil from the pan and add the pink peppercorn sauce, as well as 4 tablespoons of water. Cook for approximately 2-3 minutes, mixing the sauce with the shrimp and finally adding ¾ of the peaches.
5.Arrange shrimp on warm plates and garnish with shoots and remaining peaches.
Complementary Wines: Champagne blanc des blancs, Gewürztraminer, Riesling: Auslese, Sauvignon Blanc: Pouilly-Fume/Sancerre
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