Prep 10 mins
Cook 40 mins
"The zesty hot and sour sauce is extremely versatile; try it on Asian greens or as a dipping sauce for steamed lobster or shrimp...I love the texture of cooked cucumber, because it’s tender yet still remains crisp. ...When you think about it, basically a cucumber is a pickle, and here you’re quickly pickling it in the vinegar sauce. "-Micheal Mina This goes with Micheal Mina's Prawns Stuffed with dungeness crab, orange jalapeno hollandaise, hot and sour sauce with cucumber noodles. This appetizer is served at Arcadia and Restaurant Michael Mina and is commonly enjoyed as a bar snack and makes a substantial first course.
- 2 cups pineapple juice, strained
- 2 cups orange juice, freshly squeezed and strained
- 1⁄2 cup lemon juice, freshly squeezed and strained
- 1⁄4 cup lime juice, freshly squeezed and strained
- 4 scallions, white and green parts, chopped, plus 1 scallion, green part only, cut on a bias
- 2 shallots, sliced
- 3 garlic cloves, smashed
- 1 inch piece ginger, sliced
- 1⁄4 habaneros or 1⁄4 jalapeno, seeded
- 2 tablespoons sugar
- 2 tablespoons honey
- 1⁄3 cup rice wine vinegar
- 1 teaspoon soy sauce
- 2 tablespoons sesame oil
- 1⁄2 red bell pepper, minced
- 1 English cucumber, peeled, seeded, and julienned
- To make the hot and sour sauce: Mix all the juices together in a bowl or pitcher.
- In a large pot, combine the chopped scallions, shallots, garlic, ginger, and habanero.
- Add the sugar, honey, and 2 tablespoons of the mixed juice.
- Cook over medium-low heat until the moisture evaporates from the vegetables and the sugar gets syrupy, about 5 minutes. Stir often to prevent scorching.
- Mix in the vinegar and soy, cook until the vegetables are soft and the flavor is balanced between hot and sour, another 3 minutes.
- Pour in the juice mixture and simmer until the liquid has reduced by about one-third and has body, about 30 minutes. The sauce should have thickened considerably due to all of the natural fruit sugars.
- Remove from the heat and strain the sauce through a fine-mesh strainer into another pot to remove the solids. The sauce can be made to this point up to 3 days in advance, covered and refrigerator, and gently reheated before proceeding.
- To finish the sauce, bring it to a simmer over medium heat. Whisk in the sesame oil to emulsify the sauce. Stir in the cucumber noodles and cook until for a couple of minutes until they begin to soften like spaghetti but still remain crisp in the center. Using tongs, remove the cucumber noodles to a side plate, letting the excess sauce drip off. Remove the hot and sour sauce from the heat and stir in the remaining scallion and bell pepper.