Serves 1
Directions
- 1Preheat oven to 400F.
- 2To a large bowl, add the shrimp, garlic, chili crisp, ginger, soy sauce, and sesame oil. Mix well.
- 3Bring a large pot of water to boil. Gently drop the leeks into the water for 5 minutes. Remove and let cool to room temp.
- 4Leave the water simmering as you continue to work.
- 5Use a sharp knife to cut along the seem of the leeks to remove the outer layers one by one.
- 6Rinse each leek gently under water. Set aside to let dry.
- 7Place 1½ tbsp of the shrimp mixture at end of a scallion “wrapper” and fold as shown.
- 8Place the wraps in an 8½ by & baking dish.
- 9To a blender, add miso paste, mirin, sesame oil, melted butter, soy sauce, and chicken broth.
- 10Blend on low for 30 seconds.
- 11Pour miso mixture over the leek wraps and cover with aluminum foil.
- 12Roast covered for 15 minutes on the middle rack of the oven.
- 13Roast uncovered for 20 minutes on the top rack.
- 14Top with chopped scallion and serve warm.
Ingredients
- 16 ounces raw shelled and cleaned shrimp
- 3 garlic cloves finely minced or grated
- 1 tbsp jarred chili crisp
- 2 teaspoon finely grated ginger
- 3 teaspoon soy sauce
- 2 teaspoons sesame oil
- 4 leeks, root and thick greek stem trimmed
- 2 bundle chopped scallions (for garnish)
- 0.33 cup white miso paste
- 0.33 cup mirin
- 3 tsp sesame oil
- 3 tbsp melted butter
- 3 tsp soy sauce
- 0.5 cup chicken broth
Equipment
large bowllarge potsharp knifebaking dish 8½ x &blenderaluminum foil
Tips
- You can stuff leeks with anything you want, such as beef, turkey, or lamb.
- If the center of the leek is too raw, return to simmering water for 1 minute then continue to peel.
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