Recipe courtesy of chef Michael Solomonov of Zahav Restaurant
Serves 4
Ingredients:
- 1 lbs of udon noodles, blanched and chilled
- 1/4 cup of tehina
- 1/4 cup of lemon juice
- 5 cloves of black garlic
- 1/4 cup of carob molasses
- 1 tbls of chopped cilantro
- kosher salt to taste
- 1 lbs of fresh rock shrimp
- 1/4 cup of fresh harrissa (available at specialty grocery store)
- 2 tbls of olive oil
- 4 cloves of slivered garlic
- 1 tbls. of sesame seeds
- sunflower shoots
Procedure:
- Puree lemon juice, carob molasses, black garlic with a little salt.
- Add puree to tehina and whisk with cold water till mixture is creamy.
- Add noodles to mixture, toss with cilantro, and season with salt.
- reserve at room temp.
- In a large sauté pan, sauté olive oil with garlic, till brown.
- Add harissa, shrimp, and sesame seeds.
- Cook for around 4 min or until shrimp is cooked through.
- Season with kosher salt.
- Twirl noodles around a fork and place in 4 separate bowls.
- Place cooked shrimp on top of noodles and garnish with sunflower shoots.
