Ingredients
- 2 cup jasmine rice
- 10 cup medjool dates
- 8 cup shallots
- 1 tablespoon butter
- 2 tablespoon meyer lemons
- 3 tablespoon white sugar
- 1 1/2 tablespoon unsalted butter
Preparation
Baking Directions:
1.Blanch rice lightly in salted water until tender, approximately 5-7 minutes cooking time.
Once the rice is cooked to your liking, pass through a strainer and let cold water run over it to gently chill the rice; set aside.
2.Remove the pits from the Medjool dates and cut into strips; set aside.
3.Peel and slice shallots; sauté in butter over a medium heat with a small amount of salt and fresh ground white pepper.
4.Cook shallots until completely tender and caramelized, approximately 10-12 minutes; set aside.
5.Cut the peels from the Meyer lemons into julienne strips.
6.Blanch and chill strips 3 times; add to a small sauce pan with sugar and cook gently over a minimum heat for 20 minutes until gently candied; set aside.
7.In a large sauté pan, heat 1 1/2 Tbsp.
unsalted butter and add the caramelized shallots and dates; cook over medium high heat for one minute.
8.Add the rice and candied Meyer lemon to the pan; season with salt and fresh ground white pepper.
To serve:1. Place the jasmine rice on each plate with one piece Kampachi over the mix.
2.Spoon some shrimp, Kaffir lime, and coconut sauce over the Kampachi and jasmine rice.
3.Garnish with micro Thai basil.
4.Serve very hot!
