Wasabi Crusted Shrimp Satays With Soba Noodle Salad #RSC |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Ready, Set, Cook! Hidden Valley Contest Entry. Wasabi spiked shrimp served on skewers with a Pan Asian soba noodle salad, accompanied by ribbons of mango, and fresh vegetables. Served with an Asian Peanut Red Curry Sauce. I had an issue with the program accepting the recipe for the sauce. The recipe is below the recipe for the satays. Ingredients:
10 ounces soba noodles |
1 tablespoon ginger, peeled & finely chopped |
1 tablespoon shallot, finely chopped |
1 tablespoon rice vinegar |
1/4 cup soy sauce |
1 teaspoon miso |
1/4 cup sesame oil |
1 teaspoon thai red curry paste |
1/2 teaspoon cumin |
1 cup wasabi peas |
2 cups breadcrumbs |
1 tablespoon hidden valley original ranch seasoning mix |
2 teaspoons wasabi powder |
24 medium shrimp |
1/2 cup olive oil, divided use |
1/4 cup green onion, thinly sliced |
1/4 cup carrot, thinly sliced |
1/4 cup red pepper, small diced |
1/4 cup peanuts, finely chopped |
1 cup mango, shaved into thin ribbons |
1 1/2 cups red curry peanut sauce |
fresh cilantro stem |
4 teaspoons black sesame seeds |
lime wedge |
2 cups unsweetened coconut milk |
1 tablespoon shallot, minced |
1 tablespoon ginger, peeled & finely chopped |
1/3 cup creamy peanut butter |
2 tablespoons lime juice |
2 teaspoons lemon zest |
2 tablespoons southeast asian fish sauce |
1 tablespoon hoisin sauce |
1/8 teaspoon black pepper, ground |
Directions:
1. 1. Cook the soba noodles in boiling salted water for approximately 5-6 minutes or until al dente. Drain the noodles in a colander, cool with water. In small quantities dry the noodles in absorbent paper towels and place in a mixing bowl.
2. 2. In a seperate bowl combine the ginger, shallots, rice vinegar, soy sauce, miso, sesame oil, red curry paste and cumin, mixing with a whisk until the vinaigrette is emulsified.
3. 3. Pour the dressing over the noodles and gently toss. Cover the bowl with saran, refrigerate for 15 minutes allowing the flavors to marry.
4. 4. Place the wasabi peas into a food processor and grind into crumbs. Place the wasabi crumbs into a mixing bowl with the bread crumbs, Hidden Valley Ranch Seasoning and wasabi powder. Place the spiced bread crumbs evenly on a flat tray.
5. 5. Remove the shells of the shrimp and butterfly. Evenly toss the shrimp with 1/4 cup of he olive oil; gently press each shrimp into the spiced bread crumbs, coating each shrimp on all sides. Lightly spray each shrimp on both sides with nonstick vegetable cooking oil.
6. 6. Heat s skillet over medium heat with the remaining 1/4 cup of olive oil. In batches place the shrimp in a single layer in the skillet, cook for approximately 2 minutes or until golden brown. Turn the shrimp over cooking the second side for an additional 2 minutes or until the shrimp are fully cooked. Hold the cooked shrimp on a plate with paper towels, cooking the remaining shrimp, add additional olive oil if necessary to the skillet.
7. 7. Thread 2 cooked shrimp onto 12 bamboo skewers.
8. 8. Remove the soba noodles from the refrigerator, gently toss with the sliced vegetables and chopped peanuts. In the center of 4 decorative serving plattersarrange the soba noodles, top each mound of noodles with 1/4 cup of mango ribbons.
9. 9. Drizzle 2-3 tablespoons of the Red Curry Peanut Sauce around the perimeter of each platter. Garnish the top of each serving of soba noodles with 2 sprigs of cilantro, 1 teaspoon of black sesame seeds and a lime wedge.
10. 10. Place 3 shrimp satays on each platter.
11. 1. In a sauce pan combine 1 cup of the coconut milk and red curry paste stirring with a whisk to dissolve.
12. 2. Simmer the sauce using low heat for approximately 3-4 minutes or until the sauce has just warmed.
13. 3. Stir in the remaining ingredients, simmer for 8-10 minutes or until the sauce has thickened to the consistency of heavy cream, stir frequently.
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