Directions
- 1Bring a large pot of water to boil. Gently drop the leeks into the water for 5 minutes. Remove and let cool to room temp.
- 2Use a sharp knife to cut along the seem. This will allow you to remove the outer layers one by one. Rinse each gently under water. Set aside to let dry. If the center is too raw, return to simmering water to let cook for 1 minute then continue to peel.
- 3To a large bowl, add the shrimp, garlic, chili crisp, ginger, soy sauce, and sesame oil. Mix well.
- 4Place 1 1/2 tbsp of the shrimp mixture at the end of a leek "wrapper" and fold as shown.
- 5Place the wraps in a 8 1/2 x 11 baking dish
- 6To a blender add: miso paste, mirin, sesame oil, melted butter soy sauce and chicken broth. Blend on low for 30 seconds.
- 7Pour miso mixture over the leek wraps and cover with aluminum foil. Roast covered for 15 minutes on the middle rack of the oven and uncovered for 20 minutes on the top rack.
- 8Top with chopped scallion and serve warm.
Ingredients
- 16 ounces raw shelled and cleaned shrimp
- 3 garlic cloves
- 1 tbsp jarred chili crisp
- 2 teaspoon finely grated ginger
- 3 teaspoon soy sauce
- 2 teaspoons sesame oil
- 4 leeks
- 2 bundles chopped scallions
- 1 ⅓ cup white miso paste
- 1 ⅓ cup mirin
- 3 tsp sesame oil
- 3 tbsp melted butter
- 3 tbsp soy sauce
- 0.5 cup chicken broth
Equipment
knifecutting boardlarge pot8 1/2 x 11 baking dishaluminum foilblender
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