Shrimp With Wasabi Mayo Recipes

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.

SHRIMP CAKES WITH WASABI MAYO

Steps:

• Line cookie sheet with cooking parchment paper; line serving platter with paper towels. In food processor, coarsely chop shrimp. Add 1 tablespoon soy sauce, the lime juice, gingerroot, garlic and egg white; process with on-and-off pulses until well mixed. Gradually add 1 cup of the bread crumbs, processing with pulses until mixture is well blended. Remove shrimp mixture from processor; place in medium bowl. Stir in bell pepper and chile.
• Divide shrimp mixture into 12 equal portions. Shape each portion into patty, 2 1/2 inches in diameter. Place remaining 1 cup bread crumbs on plate. Lightly press both sides of each patty into crumbs to coat evenly; place on cookie sheet. Refrigerate 20 minutes. Discard any remaining bread crumbs.
• Meanwhile, in small bowl, mix wasabi mayo ingredients until well blended. Cover; refrigerate until serving time.
• In 10-inch skillet, heat 2 to 3 tablespoons oil over medium-high heat about 2 minutes or until hot. Working in batches, cook patties in oil 8 to 12 minutes, turning once, until thoroughly cooked and golden brown. Remove patties from skillet to paper towel-lined platter; cover to keep warm. Repeat with remaining 2 tablespoons oil and remaining patties. Serve with wasabi mayo.

ROCK SHRIMP BURGERS WITH WASABI MAYO

Steps:

• Heat your grill.
• For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
• For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
• To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve.
• For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.

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

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.

SESAME SHRIMP WITH WASABI SAUCE

Steps:

• Line baking sheet with parchment paper and set aside.
• Sauce:.
• Stir 1 tbsp mayonnaise with wasabi until smooth. Stir in remainder of mayo, 1 tbsp at a time.
• Stir in lime juice, chives and sesame oil. Set aside.
• In a shallow dish, stir together sesame seeds, bread crumbs and salt. Set aside.
• In a clean bowl, beat egg whites until foamy.
• Add shrimp and mix until they are fully coated.
• Press each shrimp into sesame seed mixture to coat and place on prepared baking sheet.
• Broil 4-5 inches from heat, about 2 minutes per side. Shrimp should turn pink and the coating turn golden.
• Serve with dipping sauce.

TEMPURA SHRIMP WITH WASABI CREAM DIPPING SAUCE

Steps:

• STIR together all ingredients (sour cream,.
• mayonnaise, wasabi powder and lime juice).
• for wasabi cream dipping sauce in a small.
• bowl. Cover bowl with plastic wrap and place.
• in refrigerator while shrimp cooks.
• PREHEAT oven to 425°. Place shrimp on baking sheet and bake for 14 minute.
• SERVE shrimp immediately with cold wasabi cream dipping sauce.
• Cook's Note The dipping sauce can be made a day ahead and stored in the.
• refrigerator until time to serve. Also, creating the beautiful presentation inches.
• the picture is simple. Use sweet and spice sauce (included in the shrimp.
• package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp.
• to each plate and a small individual ramekin of wasabi cream sauce. Garnish.
• with finely chopped green onions.

TEMPURA SHRIMPS (PRAWNS) WITH WASABI MAYONNAISE

Steps:

• Combine mayo, onions, lime juice and wasabi paste together in a small bowl; set aside.
• Heat oil in a heavy saucepan/wok (about 2" deep) to 375°F or 190°C over high heat.
• Combine soda water and egg yolk in a large bowl, then add the flours and baking soda.
• Season with salt and pepper, whisk mixture until just combined but still lumpy (do not overmix).
• Dip 6 prawns, 1 at a time, into batter to evenly coat.
• Deep fry for 2 mins or until they curl and turn golden; remove from oil and drain on absorbent papers or metal oil strainer.
• Repeat with remaining prawns, reheating and topping up the oil between batches, if necessary.
• Serve with wasabi mayonnaise.