Corn And Shrimp 'Pancakes' Topped With Huitlacoche Butter And Ming's Mole Sauce Recipe

More from this source
Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 tablespoon Chinese 5-spice powder

1/4 cup whole almonds

1 cup milk

1 teaspoon Mexican cinnamon

2 pieces ginger, thin sliced

Ming's Mole sauce, recipe follows

4 cloves garlic

Huitlacoche butter, recipe follows

1/4 cup sliced scallions

Salt and black pepper

1/4 pound butter, softened

3 egg whites, whipped to soft peak

1 lime, juiced

Black pepper

2 tablespoons sesame seeds

2 egg yolks

1 cup corn kernels taken off a cob that has been dry roasted with the husk on until blackened

1/2 cup huitlacoche, removed from corn and Sauteed until just tender

2 pasilla chiles toasted briefly and soaked in 1 cup warm water for 15 minutes

1/4 cup melted butter

1/2 ounce Mexican chocolate (1/4 tablet)

1 small mango, peeled and chopped


1/4 cup Shaoxing rice wine

1/2 tablespoon jasmine tea leaves

1 cup masa harina

2 cups chicken stock

Lard or grapeseed oil, to cook

1 onion, sliced

1 pound shrimp shelled, de-veined, and cut into 1/4 inch dice

2 ancho chiles, toasted briefly and soaked in 1 cup warm water for 15 minutes

You might also like

Apple Cider Pancakes + Cinnamon-Sugar Topping
Tokyo Terrace
Whole Wheat Pumpkin Pecan Pancakes
Skinny Taste
Vegan Jam Swirled Pancakes
Joy The Baker
Red Velvet Pancakes With Cream Cheese Topping
Skinny Taste
Basic Pancakes
Martha Stewart
Dutch Baby Pancake
Whole Foods Market
Chia Pancakes
The Dr. Oz Show
Pumpkin Spice Pancakes With Pumpkin Butter
Skinny Taste
Mocha Coconut Pancakes
Pumpkin Chocolate Chip Pancakes
Marla Meridith