Provided by Chef Ming Tsai, Blue Ginger
4 servings
1 pound Uncooked small, peeled and deveined Shrimp
1 large English cucumber, washed and thinly sliced
1 1/2 cups grape tomatoes, cut into halves
1 tablespoon sugar
1 tablespoon soy sauce, naturally brewed
6 scallions, thinly sliced (reserve 1 tablespoon of thinly sliced greens for garnish)
1/2 cup canola oil
1 tablespoon wasabi powder (bloom mixture by mixing with warm water and setting for 2 minutes)
juice of 1 lemon
kosher salt and freshly ground pepper to taste
Bloom wasabi by mixing wasabi powder with enough warm water to form a thick paste.
Allow mixture to bloom for 2 minutes and set aside.
In a large mixing bowl, combine sugar, soy sauce and lemon juice.
Mix until sugar has completely dissolved and add wasabi mixture.
Whisk until smooth.
Continue whisking mixture and gently stir in canola oil.
Add scallions (reserve 1 tablespoon) and desired amount of salt and pepper.
On a serving plate, arrange cucumbers \”carpaccio style\” and season with desired amount of salt and pepper and set aside.
In a large skillet or wok lightly coated with oil, saute 1 tablespoon of scallions and shrimp over medium to high heat for 2 minutes or until shrimp turns pink.
Add grape tomatoes and wasabi vinaigrette (reserve 2 tablespoons) and toss.
Spoon shrimp mixture onto the center of the cucumber plate and drizzle with remaining vinaigrette.
Garnish with scallion greens and serve.
Posted on 09/29/2015 at 01:27 AM
