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Rice Paper Shrimp and Crab Package with Asian Slaw

Serves6
IngredientsSeafood, Eggs, Bread
Day PartLunch, Dinner
Menu PartAppetizer/Small Plate
Cuisine TypeAsian

Source: Recipe from Chef Richard Travis

Don't pass this one by because of all the ingredients. Most of the work is done ahead of time. The combination of flavors and textures is sure to make this a winner. Beautiful to look at an a real taste treat.

Ingredients

For packages:
1 cup mayonnaise
2 eggs + 2 egg yolks
2 tsp. Chinese chili paste
16 oz. cooked shrimp, chopped
16 oz. crab meat
1 cup Japanese bread crumbs
2 tbsp. ginger, finely diced
2 green onions, sliced
2 tbsp. cilantro, chopped
2 tbsp. mint leaves, chopped
2 jalapeños, finely diced
2 tbsp. sugar
12 sheets rice paper, soaked
12 cilantro sprigs, stemmed

For aïoli:
1 cup mayonnaise
1 tsp. dry mustard
1 tsp. lime zest
2 tbsp. lime juice
2 tsp. ginger, finely diced

For Asian slaw:
1⁄2 cup lime juice
6 tbsp. brown sugar
2 tsp. Asian chili sauce
3 tbsp. ginger, minced
2 green onions, sliced
4 tbsp. cilantro, chopped
9 tbsp. fish sauce
1 1⁄2 cups canola oil
2 red peppers, julienned
2 yellow peppers, julienned
2 green peppers, julienned
2 jalapeños, julienned
2 carrots, shredded
1 cup Napa cabbage, sliced
1⁄4 cup cilantro leaves
1⁄4 cup mint leaves
1⁄4 cup  basil leaves
Olive oil, as needed
Lime wedges, for garnish

Steps

  1. 1In a large bowl, whisk together mayonnaise, eggs and chili paste until smooth. Fold in shrimp, crab, bread crumbs, ginger, onion, cilantro, mint and jalapeño. Refrigerate.
  2. Lay soaked rice paper on a sheet pan. Place a sprig of cilantro in the center of each and top with 3 oz. shrimp mixture. Fold sides of paper to form a package and refrigerate.
  3. In a small bowl, whisk together mayonnaise, mustard, lime zest and juice and ginger. Reserve aïoli refrigerated.
  4. For vinaigrette and slaw: Whisk together lime juice, sugar, chili sauce, ginger, green onion, cilantro, fish sauce and canola oil. In a separate bowl, toss together red, yellow, green and jalapeño peppers, carrots, cabbage, cilantro, mint and basil. Reserve refrigerated.
  5. Per order: Sauté 1 package in olive oil until golden on both sides. Transfer to a 350° F oven to warm through, approx. 5 min. Toss 1⁄2 cup slaw with vinaigrette and plate. Place shrimp-crab package on slaw and top with 1 tbsp. aïoli. Garnish with a lime wedge and cilantro sprig.
     

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