Cooking Instructions
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Step 1
Thinly slice the
Green Cabbage (1/2 head)
.
Step 2
Destem and roughly chop the
Fresh Thyme (1 Tbsp)
.
Step 3
Slice the
Bacon (8 oz)
into 1/2-inch lardons.
Step 4
In a sauté pan over high heat, add
Vegetable Oil (1 Tbsp)
and get it hot (almost smoking). Add cabbage, thyme and
Crushed Red Pepper Flakes (2 pinches)
to the pan. Hit it with some
Salt (to taste)
and
Ground Black Pepper (to taste)
. Let it braise in its own juices for 3 minutes.
Step 5
Toss the cabbage and continue to cook for 5 minutes, tossing every so often.
Step 6
In a separate pan, render lardons over medium heat until crispy. Add
Brown Sugar (2 pinches)
to the pan and mix to incorporate, stirring constantly. It will caramelize, so make sure that it doesn't burn. Now, if you want to add
Courvoisier (to taste)
be extremely careful: take the pan off the heat, add a dash of booze, and light a match. Add back to low heat and allow alcohol to burn off.
Step 7
When the cabbage is done, set it aside.
Step 8
In a separate pan, cook the Fresh De-Veined
Shrimp (1 lb)
over medium-high heat for ten to twelve minutes. Sprinkle a pinch each of fresh thyme and chili flakes. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Move onto plate to cool. Set aside.
Step 9
Take cooled shrimp and cut into bite-sized pieces.
Step 10
Next, make the egg roll. Take one sheet of the
Wonton Wrappers (1 pckg)
and add two pinches of braised cabbage onto one corner of the sheet. Add some of the lardons and shrimp on top (but don't overstuff the wrapper).
Step 11
Now, grab the back corner and tightly roll towards the corner directly across from it (you don't want the ingredients to fall out). Make sure to neatly tuck the two opposite corners into the roll so that you have a perfect seal.
Step 12
Seal the roll off with
Water (to taste)
. Use your fingertip by dipping into water. Set aside.
Step 13
Next, make the dipping sauce. In a food processor, add
Chipotle Peppers (1 1/3 cups)
,
Garlic (4 cloves)
,
Honey (2 cups)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
. Blend until smooth.
Step 14
In a deep-fryer with
Cooking Oil (as needed)
at 325 degrees F (160 degrees C), carefully drop egg rolls in, and make sure they are fully submerged. Fry until they are golden brown, approximately 3 to 4 minutes. Once cooked, drain on paper towels.
Step 15
Slice the ends off the egg rolls and cut them at a bias.
Step 16
Plate them by standing the egg rolls on their flat end, and drizzle with the dipping sauce. Garnish with thyme and enjoy.
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Croque Madame
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