Kudos to Team Pans on Fire who shared 1st Place in the Savory Category at the October 19th Pleasanton Partnerships in Education fundraising event at the California Center. We served up a beautiful coconut shrimp atop a cool and creamy bed of coconut curry panna cotta drizzled with a housemade sweet and sour sauce and sprinkled with celery and cilantro microgreens. Linda and culinary instructors/chefs for the evening James and Laura plated the winning dish. Pans on Fire represented Amador High School and our table was sponsored by Kaiser. For more information about PPIE go to www/ppie.org.
If you’d like to try this tasty appetizer at home, here are the recipes:
Coconut Shrimp with Coconut Curry Panna Cotta, Sweet & Sour Sauce and Micro Greens
Use your favorite coconut shrimp recipe or purchase ready-to-cook coconut shrimp.
Coconut Curry Panna Cotta
Makes about twenty 1-oz portions
1 (13 oz) can coconut milk (not light) 1 tsp turmeric
2 tsp powdered gelatin 1 tsp Kosher salt (1/2 tsp table salt)
1 tsp prepared curry powder 1 Tbsp granulated sugar
1. Have available a nonstick 20 to 24 cup mini cupcake pan.
2. Sprinkle gelatin over 1/2 c very cold water and set aside.
3. Heat the coconut milk, curry powder, turmeric, salt and sugar in a small sauce pan over medium heat until steaming hot and just about ready to boil.
4. Slowly stir in the bloomed gelatin mixture and heat until thoroughly combined.
5. Fill cups and refrigerate until ready to serve.
Sweet & Sour Sauce
Makes about 1 1/2 cups
1 c sugar 1/2 c white or rice vinegar
1/2 c water 3 Tbsp ketchup
1 Tbsp cornstarch 1 tsp pepper flakes
1. In a small saucepan, combine the sugar, vinegar and water. Bring to a boil, stirring to dissolve the sugar, then reduce to a simmer.
2. Whisk together the ketchup and cornstarch (adding a little water if the mixture is too thick).
3. Add the ketchup mixture to the simmering syrup and whisk until smooth. Increase heat and cook until the sauce is thickened and clear.
4. Transfer the sauce to a bowl and stir in the red pepper flakes. Let the mixture steep at room temperature for 1 hour, then strain and refrigerate sauce.
To assemble the dish: Place one disk of panna cotta on the plate, top with a slightly warm cooked coconut shrimp, then drizzle with some of the sweet and sour sauce and garnish with micro greens.