Wan Gui
Rice Pudding, XO Sauce, Garlic Soy Sauce, Crispy Shallots, Cilantro
Chef Cynthia Hetlinger of RYLA | Hermosa Beach, CA
Adapted by StarChefs | March 2024
INGREDIENTS
Rice Pudding:
Yield: 5 servings
75 grams cornstarch
150 grams koshihikari rice powder
15 grams granulated sugar
6 grams kosher salt
55 grams lard
10 grams shiro dashi
10 grams brunoise shallot
XO Sauce:
Yield: 1 quart
230 grams blended oil
40 grams brunoise cured ham
75 grams chopped dried prawn
75 grams chopped dried scallop
115 grams dashi
30 grams mirin
15 grams brown sugar
15 grams soy sauce
125 grams brunoise shallot
20 grams brunoise ginger
20 grams minced garlic
13 grams brunoise Fresno chile
35 grams fish sauce
2 grams chile flakes
Kosher salt
Garlic Soy Sauce:
Yield: 6 ounces
80 grams minced garlic
120 grams soy paste
45 grams granulated sugar
To Assemble and Serve:
Yield: 1 serving
Crispy shallots
Crispy garlic
Chopped cilantro
METHOD
For the Rice Pudding:
In a mixing bowl, combine cornstarch and rice powder. Whisk in 300 grams cold water. Set aside. In a stock pot over medium-high heat, bring remaining ingredients and 1.05 kilograms water to a boil. Slowly incorporate the hot mixture into the cold mixture. Once fully combined, transfer mixture back to the stock pot over low heat. Whisk until mixture thickens and medium peaks form. Transfer to 6 small rice bowls. Transfer bowls to a steamer and steam 30 minutes. Let cool.
For the XO Sauce:
In a sauté pan over medium-low flame, heat oil. Add ham, prawns, and scallops. Cook 6 minutes, or until the mixture is softened and golden brown. Drain, reserving oil and solids separately. Add dashi, mirin, sugar, and soy sauce to the pan. Cook until most of the liquid has evaporated. Set aside In a separate saucepan over medium flame, heat reserved shellfish oil. Add shallot, ginger, and garlic. Cook until alliums are soft and translucent. Add chile and reserved shellfish solids. Cook until au sec. Season with fish sauce, chile flakes, and salt. Set aside.
For the Garlic Soy Sauce:
In a small mixing bowl, combine all ingredients and 60 grams hot water.. Let cool to room temperature. Bottle and reserve.
To Assemble and Serve:
In a steamer, steam 1 Rice Pudding 5 minutes, or until warmed through. Top with 1 ounce Garlic Soy Sauce, 40 grams XO Sauce, crispy shallots, crispy garlic, and cilantro.
