Xiao Long Baos
18 ounces minced pork
1 ounce ginger, peeled and sliced
1 ounce shallots
1 ounce green onion
3/4 ounce chinese shao hsing hua tiao chiew**
sesame oil, to taste
dark soy sauce, to taste
sugar, to taste
salt, to taste
a rice wine, somewhat similar to Japanese sake
these items are part of Texturas, a line of cooking
products produced by spanish chefs albert and
ferran adria of el bulli.
12 oysters, freshly shucked
for green onion lime sauce:
3 1/2 ounces green onions
1/2 cup non-virgin olive oil
1 ounce coriander
lime juice, salt and sugar to taste
cut the white (bulb) sections off of the onions,
preserving only the green section. Place green
onion tops and coriander under hot running tap
water for 1 minute, then refresh them by placing
them in an ice bath.
blend olive oil, onion and coriander at high speed
strain the mixture through a superbag.* season
the liquid with lime juice, salt and sugar.
combine all ingredients (except spherification
ingredients) on a metal tray. cover with plastic
wrap and steam for one hour.
strain the steamed mixture, reserving the liquid
and discarding the solids. measure the liquid and
for every 4 cups add 1 ounce of Xantana and 1
ounce of Gluco.
*a superbag is a product that enables liquid to be
strained away from solids at a very fine level of
for ginger snow:
10 ounces ginger, peeled
1 tbsp lemon juice
sugar, to taste
mix 1/4 of an ounce of algin into 4 cups of distilled
run the ginger through a juicer. add the lemon
juice and sugar to the ginger juice and freeze the
mixture until frozen.
To create spheres, carefully submerge one tablespoon of xiao long bao liquid into the algin
mixture. remove after 2 minutes. rinse sphere in
distilled water. repeat to create desired number
create the ginger snow by scraping a spoon
across the surface of the frozen mixture (similar to
the technique for granita).
heat spheres in oil over low heat (
approximately 113° f) until ready to serve. when ready for
plating, remove the spheres from the oil and rinse
very, very gently with hot water.
To plate, place 1/2 teaspoon of the green onion
sauce onto each oyster and top with the ginger
snow immediately before serving.