Recipe From Chef Danny del Prado…
4 pounds peeled carrots
2 tablespoons fish sauce
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3/4 cup milk
2 tablespoons olive oil
1 bunch of parsley chopped
1 zucchini sliced (with seeds removed)
4 long beans sliced into 1 inch sections
3 cloves garlic sliced
1/2 jalapeno (seeds removed) sliced
1 fresh lime
fresh basil, mint, and cilantro
For the carrot reduction:
Juice 4 pounds of peeled carrots. Reduce by 2/3 and add 2 tablespoons of fish sauce. (if you prefer you may leave it out).
For the drop dumplings:
Bring a large pot of salted water to a boil. Combine all ingredients for the drop dumplings in a medium size bowl and stir until just combined. Drop 1 tsp at a time into the boiling water and cook covered for 3 minutes and uncovered for 2 minutes. Removed from water with a slotted spoon and allow to cool on a sheet pan.
For the dish:
In a large pan heat up 2 tablespoons of olive oil. Season with salt and then saute the zucchini slices until golden brown on each side. Remove from pan. Season and cook the long beans in the same pan. Remove long beans from the pan. Add 1 tablespoon of olive oil to the pan. Saute the jalapeno slices and sliced garlic until fragrant. To the pan with the garlic and jalapenos add the zucchini, long beans, reduced carrot juice, and the dumplings. Add the juice of lime and gently toss to combine. Check for seasoning. Plate in bowls. Garnish with microplaned parmesan cheese, breadcrumbs, olive oil, and small leaves of basil, mint, and cilantro.