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  • Ginger Shrimp Siu Mai With Grilled Pineapple Sauce And Seaweed Salsa

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    Ginger Shrimp Siu Mai With Grilled Pineapple Sauce And Seaweed Salsa
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 med shrimp
    • 1 x green onion
    • 1 tsp grnd ginger
    • 1/2 tsp chopped garlic
    • 1 x egg white
    • 1/4 tsp sesame seeds
    • 1/8 tsp salt Small square won ton wrappers
    • 1 Tbsp. firmly packed brown sugar
    • 1 Tbsp. dark sesame oil
    • 1/2 x fresh pineapple, peeled and trimmed
    • 2 x cloves garlic
    • 1 x shallot Juice from 1/2 lime
    • 2 Tbsp. minced fresh cilantro
    • 2 Tbsp. minced fresh mint
    • 1/2 x fresh jalapeno chile (see note) WEAR GLOVES
    • 1/8 tsp salt
    • 1 x (6-oz) can pineapple juice
    • 2 sht nori (dry seaweed, see note)
    • 1/4 head napa cabbage
    • 1 x carrot
    • 1/2 x red bell pepper
    • 1 Tbsp. dark sesame oil
    • 1 Tbsp. rice vinegar
    • 1 1/2 tsp chili garlic sauce (see note) Salt and pepper to taste

    Directions

    1. To make siu mai: Combine shrimp, green onion, ginger, garlic, egg white, sesame seeds and salt in food processor and pulse till smooth. Place 1 1/2 Tbsp. of mix in the center of a won ton wrapper. Dampen the edge and healthy pinch and pleat it around the edge of the filling, leaving the top open, like a basket. Repeat with remaining wrappers and filling. Steam siu mai in a bamboo steamer or possibly metal steamer basket, with water at a low boil, till they are hard, about 4 to 5 min.
    2. To make coulis: Whisk together brown sugar and sesame oil and toss pineapple in the mix till well-coated. Grill or possibly broil the pineapple till the sugar caramelizes and the fruit is well-browned. Cold.
    3. In a blender, combine pineapple, garlic, shallot, lime juice, cilantro, mint, jalapeno and salt; puree. If too thick, thin with pineapple juice.
    4. To make salsa: Chiffonade (roll and cut into very thin strips) the nori and cabbage. Julienne the carrot and red pepper. Place vegetables in a large bowl.
    5. In a small bowl, combine sesame oil, rice vinegar and chili garlic sauce. Pour the vinaigrette over the vegetables and toss. Season to taste with salt and pepper.
    6. To serve: Pour a puddle of pineapple sauce on each plate and add in siu mai. Top with a heaping Tbsp. of salsa.
    7. Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.
    8. Note: Find nori and chili garlic sauce in Asian grocery stores and the Asian section of many supermarkets.

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