Fermented Peach Sweet-and-Sour Sauce with Grilled Prawns
- 400g, about 1⁄2 head Napa cabbage, shredded
- 24g Kosher salt
- 600g, about 5 ea. Ripe peaches, pitted and thinly sliced
- 100g Ginger, minced
- 100g Holland chili peppers, thinly sliced
- 1 T Sichuan peppercorns, toasted
- 1 T Korean chili
- 3 ea. Garlic cloves
- 2 ea. Star anise
- 1 tsp. Garlic powder
- 100g White soy sauce
- 200g Honey
- 6 ea. U-10 jumbo prawn, peeled, deveined, tail-on
Combine cabbage and salt and let sit out 1 hour or longer. Squeeze and crush the cabbage to bruise and release its juice to form a brine solution.
Add peaches, ginger, chilies and spices; massage gently to coat evenly with the brine.
Transfer the mixture to a canning jar, ensuring the mixture is entirely submerged in the brine. Using parchment paper, cut a cartouche to cover the jar, and keep submerged by folding a square of paper in half along its diagonals three times. Then, hold the tip of the triangle to mark where the edge of the Mason jar meets the paper. Cut the tip of the triangle off to allow gasses to escape. Press the cartouche down over the fermenting mass and very loosely screw the lid jar on. This will allow buildup of CO2 to vent.
Place in a cool, dark place for one week. After the seventh day, remove star anise, pour the mixture into a blender, and add soy and honey. Blend on high until smooth before straining through a fine-mesh sieve.
Heat grill, brush prawns with olive oil, season with salt and pepper and grill. Brush with sauce and serve. Makes 3 servings with leftover sauce.
Chef Noel Jelfs Chinese Tuxedo, New York, NY from Food Fanatics Magazine®