Ethans Kimchi Seafood Papaya Bowl Recipes

Steps:

• Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
• Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
• Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
• Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.

Steps:

• Bake sweet potatoes at 375 for 60 minutes, skin, and mash.
• Stir fry the seafood and garlic until the seafood is 75% cooked in wok (approx 20 min).
• Add the cheyenne pepper (or red fish spices)& salt at this time.
• Add the remaining ingredients to the stir fry remembering to drain the kimchi juices (approx 15 min).
• Once the stir fry is finished and the prawns turn orange on the edges, take the 4 carved out"grande" papaya bowls, add the mashed sweet potatoes evenly at the bottom of each, layer the stir fry on top and bake at 375 for 10 minutes (or until warm).
• Squeeze a bit of lime juice over, add a slice on the edge, and dive into this ocean adventure.

Steps:

• Rinse the rice and cook in 2 cups water in a heavy saucepan over medium heat, covered, until tender, 20 minutes. Remove from the heat and keep covered 10 minutes more.
• Meanwhile, toss the cabbage with the salt and set aside in a colander to drain. (It should be sliced as thinly as possible, so it wilts in the salt.)
• Toss the shrimp with the chile-garlic sauce and brown sugar to coat. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just cooked through and slightly smoky, 4 to 5 minutes, adding the sesame seeds in the last minute of cooking. Season the shrimp with a pinch of salt.
• Divide the rice between 4 bowls. Top with the shrimp, cabbage, green onion, kimchi and any other vegetables.