This is a print preview of "Grilled Pineapple Sauce And Seaweed Salsa" recipe.

Grilled Pineapple Sauce And Seaweed Salsa Recipe
by Global Cookbook

Grilled Pineapple Sauce And Seaweed Salsa
Rating: 0/5
Avg. 0/5 0 votes
 
  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 from1/2lime
  • 2 Tbsp. minced fresh cilantro
  • 2 Tbsp. minced fresh mint
  • 1/2 x fresh jalapeno chili 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 and 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 the Asian grocery stores and the Asian section of many supermarkets.