CORN AND SHRIMP 'PANCAKES' TOPPED WITH HUITLACOCHE BUTTER AND MING'S MOLE SAUCE

Corn and Shrimp 'Pancakes' Topped with Huitlacoche Butter and Ming's Mole Sauce image

Provided by Ming Tsai

Time 1h6m

Yield 4 servings

Number Of Ingredients 31

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Lard or grapeseed oil, to cook
1 cup masa harina
2 egg yolks
1 cup milk
3 egg whites, whipped to soft peak
1/4 cup melted butter
1/4 cup sliced scallions
1 cup corn kernels taken off a cob that has been dry roasted with the husk on until blackened
1 pound shrimp shelled, de-veined, and cut into 1/4 inch dice
Salt and black pepper
Huitlacoche butter, recipe follows
Ming's Mole sauce, recipe follows
1/4 pound butter, softened
1/2 cup huitlacoche, removed from corn and Sauteed until just tender
1 lime, juiced
Salt
Black pepper
1/4 cup whole almonds
2 tablespoons sesame seeds
1 tablespoon Chinese 5-spice powder
1 teaspoon Mexican cinnamon
1/2 tablespoon jasmine tea leaves
1 onion, sliced
4 cloves garlic
2 pieces ginger, thin sliced
2 ancho chiles, toasted briefly and soaked in 1 cup warm water for 15 minutes
2 pasilla chiles toasted briefly and soaked in 1 cup warm water for 15 minutes
1 small mango, peeled and chopped
1/4 cup Shaoxing rice wine
2 cups chicken stock
1/2 ounce Mexican chocolate (1/4 tablet)

Steps:

Preheat a large skillet or comal or griddle on medium-high heat and coat with lard or grapeseed oil.
In a large bowl, whisk together the masa harina, eggs and milk. Fold in the whites, butter, and scallions. Fold in the kernels and shrimp. Ladle about 4 ounces of batter into the hot oil. Brown on both sides, about 3 minutes a side. Drain on paper towels and season lightly with salt and pepper.
Plating: On a large plate, spread some mole. Top with pancakes, garnish with a dollop of huitlacoche butter.
Mix all together in a bowl and keep in the refrigerator.
In a dry saucepan, toast the almonds, sesame seeds, 5-spice, cinnamon, and tea until slightly smoking. Add the onions, garlic, and ginger and saute for 1 minute. Add the chiles and 1/2 of the soaking liquid. Add the mango and Shoaxing wine. Add stock and simmer 5 to10 minutes until slightly reduced, and all alcohol is burned off. Add chocolate and heat several more minutes. Transfer to a blender and blend at high speed. Check for seasoning.