Renee Kelly dishes up Lacquered Shrimp with noodles and candied pecans

Extraordinary chef and owner of Renee Kelly's Harvest, Renee Kelly, demonstrates how to dish up Lacquered Shrimp with noodles and candied pecans.

Lacquered Shrimp with coconut noodles and crispy poached egg
Serves 4-6
1. poach the eggs
2. marinate the shrimp
3. make the glaze
4. make the dressing
5. batter and fry the eggs
6. cook the noodles
7. cook the shrimp
8. sear the orange and lime
9. plate and garnish

Rice Noodles:
2 packages of rice noodles, cooked according to the package
1 each lime cut in half
1 each orange cut in half
1 Tbs honey
2 each green onions, sliced
1 c. Mint
micro greens, petite greens
½ C. cucumber thinly sliced
1/3 C. toasted pecans

1 C. coconut cream
1 Tbs fish sauce
1 Tbs. lime juice
1 Tbs honey
1 tsp. salt

Shrimp marinade:
2 lbs shrimp
1 Tbs. allspice
6 each black peppercorns
2 each bay leaves
1 each small onion diced
4 cloves garlic smashed
1 each 2”x2” piece ginger peeled and chopped
2 chillies
¼ c. molasses
2 tsp salt
¼ c. malt vinegart
¼ c. soy sauce
¼ c. veg oil
1/3 C. lime juice

½ C. vincotto
2 ea cloves garlic
2 Tbs sugar
2 Tbs Red wine vinegar
Mix the marinade together and marinate shrimp for 30 minutes.
Skewer and sear in a pan1 minute then flip, brush with the glaze and cook for an additional 2 minutes.  Remove from the pan and brush with glaze.  Turn the heat down to low. 
Mix together the coconut dressing

Place the shrimp on the pasta noodles, sprinkle with the green onions, cucumber, min and pecans

Brush the lime and orange halves with honey and sear in the same pan as the shrimp, about 60 seconds. 

Crispy poached egg:
This is optional but the yolk creates a beautiful texture for the pasta
Bring a pot of water to a simmer
Poach 6 eggs,
Remove from the water and drain.  Cool in the refrigerator for 20 minutes

1 C. Flour
1 Tbs Salt
½ tsp pepper
1 C. milk
1 tsp soy sauce
2 c. Fine seasoned breadcrumb
zest of 1 lime
2 C. oil for frying

Mix together the flour, salt and pepper
In a separate bowl mix together the milk and soy sauce
In a third bowl mix together the seasoned bread crumb and lime zest.

Once the eggs are cool, dip them in the flour mixture followed by the milk mixture and lastly the breadcrumb mixture.
Heat a pan with the oil on medium high heat and carefully pan fry the crispy eggs

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