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

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0 votes | 2033 views
Servings: 1

Ingredients

Cost per recipe $6.06 view details

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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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 627g
Calories 589  
Calories from Fat 255 43%
Total Fat 28.84g 36%
Saturated Fat 4.1g 16%
Trans Fat 0.0g  
Cholesterol 18mg 6%
Sodium 846mg 35%
Potassium 956mg 27%
Total Carbs 81.37g 22%
Dietary Fiber 7.4g 25%
Sugars 60.01g 40%
Protein 6.56g 10%

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