Skip to Content
June 4, 2012
Posted by talin

Congratulations to the first Talin World Chef: Seth Matlick!

RSS Feed

Filed under: Articles, Recipes

Congratulations to Seth Matlick, the first Talin World Chef!

The competition was quite close, and it was definitely Seth’s fan base that helped propel him to the top and win $100! This recipe is not difficult to prepare, and is great for summertime, outdoor entertaining.

Here’s the winning recipe for you to try for yourself and we’re sure that you’ll agree that it’s fantastic!  We’ll post the other recipes shortly for you to enjoy as well.

Don’t forget to enter Contest #2, going on until Saturday, 6/9/12!  Go to worldchef.talinmarket.com to enter and you just might win $100.

Guava Glazed BBQ Shrimp with Panko Coconut Crusted Lemongrass Rice

by Seth Matlick

Glaze:

  • 14oz Guava paste
  • 1 cup Water
  • 1 ½ Tbsp Soy Sauce
  • 1 ½ Tbsp Hot Sauce (Sriracha Recommended)

Rice cake:

  • 1 cup uncooked Jasmine Rice
  • 2 cups water
  • 2 stems lemongrass
  • ½ cup Panko
  • ½ cup Unsweetened shredded coconut
  • ½ cup coconut oil
  • Salt

Skewers
12 Large Prawns w/ tails
4 Stems lemongrass
Garnish:

  • Lime
  • Cilantro
  • Avocado

For this recipe, ideally you will need a grill and a stove. You’ll start the rice, then make the glaze while the rice cooks. You’ll need to start soaking your rice two hours before you start to cook, but total cook time shouldn’t take you more than 40 minutes. This recipe serves 4 as an appetizer.

Glaze:
Over medium heat in a sauce pan combine water, guava, soy sauce, and hot sauce. Bring to a simmer, stir occasionally until guava paste has completely dissolved—about 15 minutes. The glaze should be a thick syrup.

Rice Cake:
Preheat the oven to 300 degrees.
Cut two stems of the lemon grass into thirds. Soak the rice in two cups water with cut lemongrass for two hours. Bring rice, water, and lemongrass to a boil. Reduce heat to low and simmer covered for 15 minutes or until all water has been absorbed.
Remove lemongrass stalks from rice. Mix cooked rice with Panko and shredded coconut. Salt to taste. Make 4 rice cakes by lightly oiling then filling a ½ cup measuring cup with rice mixture. Use a spoon to pack tightly, then remove the cake from the cup. Sprinkle the top and bottom of each cake with extra Panko and shredded coconut.
Heat coconut oil in a frying pan on medium heat for about 5 minutes. Gently place cakes into the oil. Fry on one side for about 2 minutes, or until golden brown. Turn and brown the other side.
Put the cakes in the oven until ready to serve.

Shrimp:
Shrimp ideally will be cooked on a gas grill on high heat, but can also be seared on high heat in a pan on the stove.

Remove outer layer of remaining lemon grass stalks and cut to 8 inches in length from the bottom. Trim the narrow end at a 45 degree angle to form as a skewer. Spear three cleaned shrimp on each skewer. Brush glaze onto shrimp then cook for two minutes on each side, or until slightly blackened.

To serve:
Put a single rice cake onto a plate. Place a shrimp skewer on the rice cake. Garnish with lime, avocado, cilantro, and additional glaze.

You can follow any responses to this entry through the RSS 2.0 feed.

You can leave a response, or trackback from your own site.

Leave a Reply