Next week, one of the quintessential fall food events will get a update.
That’s the idea behind Tour de Vin: The New Vintage, a revamped version of the 13th annual fundraiser from the Wine & Food Foundation of Texas. This year, the event will take place at 8 p.m. Sept. 17 at Fair Market, 1100 E. Fifth St., and will feature food from Jacob Weaver of Juliet, Jodi Elliott of Bribery and Vox Table’s Joe Anguiano. (Tickets cost $70 and are available at wineandfoodfoundation.org.)
Also presenting that night will be Ek Timrerk, the chef/owner of Kin & Comfort, 1700 W. Parmer Lane, who shared a home-cook-friendly version of the recipe he’s serving. The name might make you think of rice paper shrimp rolls, but this is shrimp curry served in a dinner roll, a creative mashup of several different comfort foods.
Curry Shrimp Rolls
Use regular soy sauce if you do not have or can’t find mushroom soy sauce. Same with the mayonnaise, but the kewpie mayo, made with rice vinegar, is a real treat.
2 tsp. vegetable oil
1/2 cup yellow onion, finely chopped
3 Tbsp. red bell peppers, finely chopped
3 Tbsp. celery, finely chopped
2 garlic cloves, finely chopped
1/2 lb. shrimp, cleaned, deveined and chopped
2 Tbsp. mushroom soy sauce
1 Tbsp. sugar
2 tsp. yellow curry powder
1/3 cup coconut milk
1/4 cup Japanese (kewpie) mayo
8 small dinner rolls
Salt and pepper, to taste
Green onions or celery leaves, for garnish
In a medium pan, add vegetable oil and sauté yellow onions, bell peppers, celery and garlic over medium heat until translucent. Add a pinch of salt and pepper. Next, add chopped shrimp, mushroom soy sauce, sugar and yellow curry powder, then sauté for 2 to 3 minutes or until shrimp is pink in color. Next stir in coconut milk and heat through, about one minute. Add salt and pepper to taste, then remove pan from heat and cool for about 10 to 15 minutes. Stir in Japanese mayo and then refrigerate for about an hour.
When ready to serve, cut dinner rolls halfway through middle and fill each roll equally with shrimp curry and garnish with green onion or celery leaf. Serves 8.
— Ek Timrerk, Kin & Comfort chef/owner