A few months ago, one of my Chef FB peeps posted about a product she received called Mycryo®. I was intrigued, I had never heard of such a product so off I went to research it. The product is powdered cocoa butter and their website touts that it seals in flavour with fewer calories than pan firing in oil! How exciting is that?! I immediately thought of a few applications that release fluids quickly making it difficult to sear: Scallops, mushrooms, potatoes, and the list goes on! I HAD to HAVE it! So off I went to their website to see where I might purchase this unique product, and to my delight, there were quite a few stores. I made the mistake of not calling ahead to see if they had it in stock and I shuffled off to several stores (sigh, you know how I hate going to specialty grocery stores!) to track it down but was sadly disappointed, although I did make some other purchases so my trips were not entirely useless. I returned home, with a sunken heart and proceeded to call and email around but, I was not able to find it. What to do? My desire for this product had not waned, so I tweeted the Canadian company and they immediately responded and the next thing I knew, they sent me a full-size sample! Isn’t that lovely?
I’ve been using Mycryo® in my everyday cooking (I even transferred some to a small bottle to take to the cottage), although I haven’t had a blog worthy recipe before this one, it works just as they claim. I’ve tried Mycryo® with mushrooms, scallops, shrimp, pork shoulder (for pulled pork) and pork tenderloin (roast), oven roasted potatoes and sweet potatoes. It doesn’t splatter as much as oil does and that makes me happy because I don’t need to clean up a mess! Although, I must tell you that I haven’t had as much success with potatoes or sweet potatoes, but that may be due to the fact that I only have a small convection oven at the cottage, where I tried it. This recipe, however, works out perfectly with this unique product, the shrimp did not release any liquid, making a wonderfully crisp coating, just like deep frying but without the excessive calories.
Chilled Pea Soup with Kaffir Lime Coconut Milk garnished with Toasted Coconut Shrimp
A KitchenInspirations Original Recipe
Makes 1.25 L (5.5 cups)
Ingredients:
- 25 g coconut milk powder (around 4 heaping tbsp)
- 1 cup milk (I used 2%)
- 1 cup water
- 750 g frozen peas (about 1 lb)
- 10 g dried Kaffir Lime Leaves (a good handful, use less if fresh)
- 1 tbsp chopped cilantro
- 10 g grated frozen ginger (about 1 tsp)
- 2 cups vegetable stock or water
- 2 tbsp lime juice
- pinch of sea salt
Directions:
- Combine coconut milk powder with milk and water and blend with an immersion blender until well blended.
- Add the defrosted peas, dried kaffir lime leaves, cilantro, ginger and 2 cups vegetable stock (or water) to the coconut milk. Blend with an immersion blender until smooth. Strain through a fine sieve and add the lime juice, blend again briefly (see notes below).
Serving Suggestion, per person:
Ingredients, per person:
- 1 large shrimp, entirely peeled (I hate to have to fish the shrimp out with my fingers to pull off the tail)
- 1/2 tbsp AP unbleached flour
- 1/2 tbsp egg white with a pinch of sugar or honey, whisked
- 1 tbsp toasted coconut
- 1/2 tsp Mycryo®*
Directions:
- To toast the coconut, Toss with 1/2 tsp Mycryo® and toast lightly in a small frying pan set aside to cool,.
- Dredge the shrimp in the flour and coat well. Next coat the shrimp with the egg white mixture. Then back into the flour and dip back into the egg white mixture (see notes). Then lastly, coat the shrimp well with the toasted coconut, set aside. Continue until you have all of the shrimp prepared.
- Preheat the oven to 190° C (375° F). Lay shrimp on their sides onto a baking sheet. Gently sprinkle Mycryo® on side one, then flip the shrimp and sprinkle on side two. Bake for 3-5 minutes or until entirely opaque.
- Pour the chilled soup into a soup bowl, gently add the shrimp so that it remains visible (I may have propped said shrimp on an inverted bowl in the soup, food styling trick for photography ONLY!). Serve immediately.
Notes:
- Obviously, to be vegetarian and vegan, omit the shrimp!
- Substitute 1 cup coconut milk plus 1 cup water for the coconut milk powder and milk. To reduce calories, reduce the proportion of coconut milk to 1/2 cup plus 1 1/2 cup milk and 1 cup water.
- To get more out of your soup, blend the remaining pulp from the sieve a few times adding only a little water or vegetable stock, press through a fine sieve each time and add to the main soup. I usually do this 2 or 3 times and the pulp is reduced about 1/2 to 1/4 each time!
- Pulp broth: do yourself a favour and boil some water (I did about 500 mL or 2 cups) and pour it over the pulp, allow to sit until cooled and then strain it through a fine sieve (like a metal coffee filter) and reserve the liquid for your next soup. It packs a bunch of flavour and now you have stock from something that would have been compost! Compost the remaining pulp.
- Refrain from adding additional sweetness to the soup until you have tasted the final product, I feel the peas should be sweet enough.
- Other garnish options are:
- Whipped coconut milk with toasted coconut.
- 1 or 2 grilled shrimp per serving (just dust the dry shrimp in Mycryo® on both sides and put on a hot grill)
- Toast some coconut and chiffonade some mint, dress each bowl.
- a dollop of crème fraîche with some toasted coconut.
Disclosure:
Eva Taylor/Kitcheninspirations received 550 g container of Mycryo® by Mycryo® Canada free of charge; this recipe was developed by Eva Taylor for Kitcheninspirations, and the opinions expressed in this post are that of Eva Taylor/Kitcheninspirations.
This is a new product for me, too, Eva, but that should come as no surprise. I’ve never cooked with coconut in any form. I do have some coconut oil, however, and will surely get around to using it one of these days. Maybe then I’ll try Mycryo. 🙂
Hope the weather cooled for you. I’ve just returned from Michigan and we had some lovely days. Warm, sunny, and pleasant.In fact, if the weather holds, I may go back next month. Fingers crossed …
LikeLike
It is always interesting to learn about new products being developed and it sounds like you are making good use of it. I hope you are having a wonderful time on your trip.
LikeLiked by 1 person
This looks delicious and the shrimp looks amazing. Never heard of Mycryo before your post. Hope you are having a blast on your trip!
LikeLiked by 1 person
H Betsy, it’s been ridiculously hot and humid which really takes the fun out of it for me.
The shrimp was amazing, definitely making it again. If I recall correctly, I have some soup in the freezer.
LikeLiked by 1 person
Whoa, that shrimp looks fabulous!! Perfect addition to your gorgeous pea soup. And thanks for the introduction to this powdered cocoa butter—sounds like something I’d love, too!
LikeLiked by 1 person
I’m pretty sure you’d love it, Liz. Apparently it’s very good to temper chocolate too.
LikeLike
That’s a new product to me! Sounds like good stuff. This soup sure is good stuff — look at that color! Bet the flavor is awesome, too. Thanks!
LikeLiked by 1 person
The soup was wonderful! I wish I had some now, we are experiencing some pretty warm weather in the EU.0
LikeLike
Pure coconutty deliciousness! Thanks for providing the nutritional info.
LikeLiked by 1 person
Thank you for your comment Amie. It’s one of our favourites.
LikeLiked by 1 person
Interesting recipe, Eva. I doubt we can get that product here.
LikeLiked by 1 person
Hi Liz, check my reply to Lorraine’s comment below, there are two places on line you can get it. But be careful because shipping by air may cause it to explode or at least that is what one web site said.
LikeLike
I must try that coconut encrusted shrimp! Looks really superb, Eva.
LikeLiked by 1 person
It’s pretty delish!
LikeLike
Now I must find me some Mycryo® so I can play/experiment with it. Since it is cocoa butter does the finish dish have a chocolate flavor?
LikeLiked by 1 person
Hi Norma, although there is a very slight coco butter flavour (not strong like chocolate) it does dissipate with cooking.
LikeLike
i hate having to peel my shrimp when it’s time to eat it too but more importantly, how cool is it when Twitter actually does some good for you!!
I think it is so neat that they peeped your tweet and responded!!
This looks as delicious as you described, maybe they’ll feature your recipe on their site?
I like to dream big you know…. 😀
LikeLiked by 1 person
Hey sweet Dana, I get a lot of action from my tweets, it’s pretty cool. I luv how you dream big!❤️
LikeLiked by 1 person
❤ ❤
LikeLike
This soup has so many of my favourite flavours – lime, cilantro, ginger – even mint (of course with peas!). I’ve never heard of Mycryo – it sounds pretty amazing!
LikeLiked by 1 person
Hi Michela, I have been using it instead of that spray stuff, I’m loving it! A friend tells me she loves roasting potatoes with it!
LikeLike
That’s such an interesting sounding product. I’ve never heard of it before. So does that mean that because there is no liquid released, it’s more juicy?
LikeLiked by 1 person
It sure does Lorraine, and it sears wonderfully! It’s available here http://www.melbournefooddepot.com/buy/callebaut-mycryo-powdered-cocoa-butter-600g-tin/MYCR or here: http://www.savourschool.com.au/ingredients/cocoa-products/callebaut-mycryo-cocoa-butter-600g/product-detail.aspx
LikeLike
Ooh thanks Eva! How exciting! 😀
LikeLike
Anyone that brings new ingredients to the table gets a big thumbs up. Can’t wait to get some over here and play with it.
LikeLike