Seafood Crepe
Serves 4
 

• 1 tablespoon minced ginger
• 1 cup yellow onions, cut into 1/4-inch dice
• 1 cup celery, cut into 1/4-inch dice
• 1/2 cup Shaoxing wine or dry sherry
• 4 cups low-sodium chicken stock
• 6 tablespoons cornstarch plus 4 tablespoons water for a slurry
• 1/2 pound Bay scallops
• 1/2 pound small shrimp, peeled and cleaned
• 1 pound crab, picked
• 1/2 pound oysters, shucked
• 2 tablespoons shiso ribbons or fresh tarragon, plus whole leaves for garnish
• Juice of 1 lemon
• 8 crepes, warmed in 200 degree oven wrapped in parchment and foil
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper

In a heavy-bottomed stockpot coated lightly with oil, sauté ginger, onions and celery and season. When soft, deglaze with Shaoxing wine and reduce by 75%. Add chicken stock, bring to a boil and reduce by 25%. Whisk in cornstarch slurry to thicken, check for flavor and season again. While simmering, add seafood and cook through, about 4-5 minutes. Add shiso ribbons and lemon juice and stir briefly. To serve, lay one crepe on plate and spoon seafood filling down center. Fold sides over filling, and gently flip crepe so seam is on bottom. Repeat with remaining crepes and filling. Garnish each crepe with a whole shiso leaf, if desired.