Crisp Nori-wrapped Shrimp with Wasabi Aioli and Sweet Shoyu Glaze
Shrimp wrapped in nori stand on a bed of lightly dressed salad greens. The drizzle of sweet soy glaze and tangy wasabi aioli make this a delightful appetizer. If you find it difficult to find nori and wasabi in your grocery, check with a restaurant — or even the grocery counter — offering sushi.
Ingredients
- Nori-wrapped Shrimp
- Asian sesame oil - 1 tablespoon
- Bean sprouts - 1/2 cup, fresh
- Carrots - 1/4 cup, peeled and shredded
- Won bok (napa cabbage) - 1/2, shredded small
- Garlic - 1 teaspoon minced
- Ginger - 1 teaspoon, minced, fresh
- Soy Sauce - 1/2 teaspoon
- Nori Sheet - 1
- Shrimp - 4, very large, peeled and deveined, tails on
- Peanut Oil - 1/4 cup, for frying
- Wasabi Aioli
- Wasabi powder or paste - tablespoons wasabi powder or paste
- Mayonnaise - 1/2 cup, preferably homemade
- Soy Sauce - 1 tablespoon
- Plain rice wine vinegar - 1 teaspoon
- Water - 1 teaspoon
- Sweet Shoyu Glaze
- Mirin or Sweet sherry - 2 cups
- Hawaiian or Thai chili - 1
- Furikake Seasoning - 1 tablespoon
- Sugar - 1/2 cup
- Soy Sauce - 1/4 cup
- Sesame Baby Greens
- Asian sesame oil - 1 tablespoon
- Mirin or sweet sherry - 1 tablespoon
- White Sesame Seeds - 1 teaspoon
- Plain rice wine vinegar - 1 tablespoon
- Mixed baby greens - 2 handfuls (2 ounces)
- Red Bell Pepper - 1/2, seeded, deribbed, and finely chopped
- Fresh bean sprouts - 1 cup
Instructions
To prepare the shrimp: In a wok or saute pan over medium-high heat, heat the sesame oil and saute the bean sprouts, carrots, won bok, garlic, and ginger for 2 minutes, or until just softened. Add the soy sauce.
Cut the nori sheet into 4 triangles. Place a shrimp with the tail hanging over the base of the triangle.Spoon about 2 tablespoons of the cooked vegetables on top of the shrimp and fold the two side points over them. Fold the remaining point over, forming a triangular package. The shrimp tail will remain outside the packet.
In a wok or deep fryer, heat 1 inch of oil to 375 F, or until almost smoking. Add 1 packet and cook for 2 minutes, or until browned on all sides. Using a slotted spoon, transfer the packet to paper towels to drain. Repeat to cook all the packets. Set aside and keep warm.
To make the aioli: Mix all the ingredients together until incorporated. Pour into a squeeze bottle and set aside.
To make the glaze: In a small saucepan, cook the mirin or sherry and chili over high heat for 2 to 3 minutes (the longer it cooks, the more spicy it becomes from the pepper). Add the furikake and sugar and continue cooking until reduced and syrupy. Let cool until the foam subsides. Remove the pepper. Add the soy sauce. Strain and let cool completely. The glaze will thicken as it cools. Pour into a squeeze bottle and set aside.
To prepare the greens: In a small bowl, whisk the sesame oil, mirin or sherry, sesame seeds, and rice wine vinegar together. Toss the greens and bell pepper with the vinaigrette.
To serve: Pile the greens in the center of each plate. Stand a packet with the shrimp tail up on the center of the greens. Drizzle the aioli and glaze around the edges of the plate. Sprinkle some glaze on top of the shrimp. Garnish with bean sprouts.
