Wasabi And Ginger Shrimp Salad Low Fat Food

SHRIMP AND CRAB CAKES WITH WASABI MAYONNAISE

Steps:

• 1. Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl. Finley grate the zest and add it and the juice from 1/2 the lime to the mixture. (Cut the remaining 1/2 lime in wedges and reserve for serving.) Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.
• 2. Put some panko in a shallow bowl for breading. Divide the crab mixture evenly into 4 patties, about 3 inches in diameter. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
• 3. Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes. Stir in 2 tablespoons mayonnaise. (This should be the consistency of heavy cream.) Set aside.
• 4. Preheat the oven to 375 F.
• 5. Heat the oil in a large oven-safe nonstick pan over medium-high heat. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side. Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.
• 6. Drain on paper towels. Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges.
• From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast.

WASABI SALAD DRESSING

Steps:

• Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
• Add sesame oil and wasabi paste; whisk well.
• Chill before using.

GARLIC SHRIMP WITH WASABI MAYONNAISE

Steps:

• Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
• Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
• When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
• Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
• Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
• I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
• Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.

WASABI-SOY VINAIGRETTE

Steps:

• In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
• Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

SPICY NOODLES WITH GINGER-GARLIC SHRIMP AND WASABI SAUCE

Steps:

• In a skillet, sauté the shrimp, ginger, and garlic in the oil for 3 minutes or until shrimp is cooked. Set aside.
• Meanwhile, cook noodles according to package directions. Drain; rinse in cold water and drain again.
• To serve, layer noodles, shrimp, cabbage, carrots, radishes, basil, and jalapeno in individual bowls. Pour dressing over top of each serving and sprinkle cashews or wasabi peas over top.
• A Word of Caution: I highly suggest using the recommended 1 1/2 tsp of wasabi paste to start. Only add more if, after mixing it with the rest of the ingredients in the individual bowls, additional heat is desired. The sauce by itself never seemed hot to us, so we used almost an entire tube of wasabi -- and subsequently cried our way through dinner.

WASABI CRUSTED SHRIMPS WITH GINGER DIP

Steps:

• Grind wasabi peas into powder with apinch of salt in a coffee grinder or food processor.
• Sprinkle salt over shrimps.
• Whisk egg white with a pinch of salt until foamy.
• Add shrimp and toss to coat.
• Hold shrimp by the tails and dip into ground wasabi peas to coat the shrimp.
• Season with salt and pepper.
• Heat half the oil in a skillet over medium high heat.
• Add half of shrimp and fry for 1 to 2 minutes per side until coating is crisy and shrimp are curled.
• Repeat with remaining oil and shrimp.
• Serve hot or cold with ginger dip.
• Ginger Dip:.
• Combine pickled ginger, mayonnaise, green onions, lemon juice and soy sauce in a small bowl.
• Serve with shrimps.

SOBA AND SHRIMP SALAD

Steps:

• Boil soba in boiling water for 5-8 minutes; drain and rinse with cold water and then drain again.
• While noodles are cooking, mix together wasabi and 1 tablespoon cold water in a small bowl or cup.
• Let stand 5 minutes and then add the soy sauce and lemon juice and set aside.
• In a large salad bowl toss together the spinach, noodles, green onions, shrimp, ginger and dressing.