WASABI SHRIMP CRACKERS
Categories Condiment/Spread Cheese Shellfish No-Cook Cocktail Party Quick & Easy Wasabi Cream Cheese Shrimp Spring Gourmet
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Purée cream cheese with wasabi to taste in a food processor until smooth. Mound 1 teaspoon cream cheese mixture on each cracker and top with 2 shrimp halves. Sprinkle with scallion. Serve immediately.
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 TEMPURA SHRIMP
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use.
- For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp.
- For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp.
- Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve.
WASABI BACON-WRAPPED SHRIMP
If you have a shrimp-loving crowd, you must serve this appetizer! When weather permits, I cook the shrimp out on the grill.-Angela Buchanan, Longmont, Colorado
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen (1/2 cup sauce).
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Peel and devein shrimp, leaving tails on. Combine mayonnaise and mustard; brush over shrimp on both sides. Cut each bacon strip in half widthwise. Wrap a piece of bacon around each shrimp. Secure with toothpicks. Place in a foil-lined 15x10x1-in. baking pan., Bake at 375° for 12-15 minutes or until bacon is crisp and shrimp turns pink., In a small bowl, combine the orange juice concentrate, soy sauce and onion; serve with shrimp.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 361mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
WASABI SHRIMP ON RICE CRACKERS
Make and share this Wasabi Shrimp on Rice Crackers recipe from Food.com.
Provided by Gay Gilmore
Categories Japanese
Time 20m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Mix the cream cheese and wasabi into a paste-- I did this in a food processor (I added quite a bit more wasabi too).
- Spread a bit of the cream cheese mixture on a rice cracker.
- Top with one shrimp and garnish the top with a little chopped scallion.
Nutrition Facts : Calories 78.3, Fat 5.2, SaturatedFat 3.2, Cholesterol 70.8, Sodium 105.5, Carbohydrate 0.6, Fiber 0.1, Protein 7
WASABI AND SHRIMP CHEESE BALL
A spicy Japanese twist on the traditional cheese ball party appetizer. My friends loved it. Be sure to start moderately with Wasabi and season to taste. Serve with veggies or sesame water crackers.
Provided by mkecupcakequeen
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, and 1 tablespoon of sesame seeds. Gradually stir in wasabi paste until you reach the desired amount of spice. Cover and refrigerate for one hour.
- Remove the cheese mixture from the refrigerator, and shape into a ball. Roll in the remaining sesame seeds to cover. Refrigerate until ready to serve.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 5.2 g, Cholesterol 15.1 mg, Fat 5 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 0.9 g, Sodium 238.9 mg, Sugar 0.2 g
SHRIMP CAKES WITH WASABI VINAIGRETTE
Provided by Hidekazu Tojo
Categories Food Processor Mushroom Lunch Wasabi Halibut Shrimp Pan-Fry Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 first-course servings
Number Of Ingredients 33
Steps:
- Make dashi:
- Wipe any sand or salt from kombu with a dampened cloth.
- Bring water and kombu almost to a boil in a 2-quart saucepan, then reduce heat and simmer, uncovered, 5 minutes. Add katsuo bushi and bring to a boil, then boil 30 seconds. Remove from heat and let stand 3 minutes, skimming any foam. Pour dashi through a cheesecloth-lined sieve into a bowl.
- Make shrimp mixture:
- Cook carrot, onion, and mushrooms in 1/4 cup dashi, uncovered, in a small heavy skillet over moderate heat, stirring frequently, until carrot and onion are softened, about 4 minutes. Cool slightly.
- Stir together shrimp, fish, vegetable mixture, yolk, sea salt, shoyu, and sugar in a bowl until combined well, then knead with your hands to form a paste. Chill, covered, until cold, about 1 hour.
- Make wasabi vinaigrette:
- Whisk together wasabi paste and mayonnaise, then add mirin and rice vinegar in a slow stream, whisking until blended well. Season with white pepper.
- Make mirin sauce:
- Bring mirin, shoyu, sugar, and 1/4 cup dashi to a simmer in a small saucepan. Stir cornstarch mixture, then whisk into mirin mixture and boil, whisking, 1 minute. Remove from heat and keep warm, covered.
- Fry shrimp cakes:
- Heat oil in a deep 10-inch skillet over moderate heat until it registers 250°F on thermometer. While oil is heating, form shrimp mixture into 4 (1/2-inch-thick) cakes. Fry cakes until light golden, about 2 minutes on each side, then transfer with a wide metal spatula to paper towels to drain. Transfer cakes with spatula to clean paper towels to drain again. Cut each cake into 1/2-inch-wide slices.
- Assemble dishes:
- Divide mesclun among 4 plates and sprinkle with shiso leaves. Arrange shrimp cake slices over salads and drizzle with vinaigrette and mirin sauce. Top each serving with 2 rounded tablespoons katsuo bushi, then with sprouts.
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