This is a print preview of "Ginger Shrimp Siu Mai With Grilled Pineapple Sauce And Seaweed Salsa" recipe.

Ginger Shrimp Siu Mai With Grilled Pineapple Sauce And Seaweed Salsa Recipe
by Global Cookbook

Ginger Shrimp Siu Mai With Grilled Pineapple Sauce And Seaweed Salsa
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  Servings: 1

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.