Mapo Plate with smoked paprika

Method

1. Start by prepping your soy sauce, sesame oil, fresh ginger so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Turn the heat up, add the mapo, and cook until deeply browned and aromatic.
4. Fold in the heavy cream and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a knob of butter and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.