Wasabi Crusted Shrimps With Ginger Dip Recipes

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SPICY NOODLES WITH GINGER-GARLIC SHRIMP AND WASABI SAUCE



Spicy Noodles With Ginger-Garlic Shrimp and Wasabi Sauce image

Spicy, fresh, delicious! This recipe takes a bit of prep, but if you have two sets of hands, it's a fun dish to prepare! We're pretty new to Asian cooking, but this recipe seems unique to us because it's cool in temperature but hot in flavor; you get both types of spicy: "mouth spicy" from the jalapenos and "nasal spicy" from the wasabi! I got this recipe from a random magazine at the gym...I HAD to try it and proceeded to text it to my e-mail in a series of like, 10 text messages... we totally enjoyed the fruits of my labors, and now you can too. Prep time is approximate...we were multi-tasking so it's hard to say how much we spent on this individual dish. Anyway, hope you enjoy! :)

Provided by Robyns Cookin

Categories     < 60 Mins

Time 35m

Yield 3 , 3 serving(s)

Number Of Ingredients 19

1 lb uncooked shrimp, peeled and deveind
1 tablespoon gingerroot, grated (don't use powder)
2 garlic cloves, minced
1 1/2 teaspoons vegetable oil
4 ounces wide rice noodles, broken in half
1 1/2 teaspoons toasted sesame oil
2 cups napa cabbage, shredded
1 large carrot, shredded
1/2 cup radish, thinly sliced
1/4 cup fresh basil, torn
1 jalapeno, seeded and sliced
1/4 cup honey-roasted cashews or 1/4 cup wasabi peas
5 1/2 tablespoons soy sauce
5 1/2 tablespoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons sesame oil
1 1/2 teaspoons sugar
1 1/2 teaspoons wasabi paste (plus more to taste)

Steps:

  • In a skillet, sauté the shrimp, ginger, and garlic in the oil for 3 minutes or until shrimp is cooked. Set aside.
  • Meanwhile, cook noodles according to package directions. Drain; rinse in cold water and drain again.
  • To serve, layer noodles, shrimp, cabbage, carrots, radishes, basil, and jalapeno in individual bowls. Pour dressing over top of each serving and sprinkle cashews or wasabi peas over top.
  • A Word of Caution: I highly suggest using the recommended 1 1/2 tsp of wasabi paste to start. Only add more if, after mixing it with the rest of the ingredients in the individual bowls, additional heat is desired. The sauce by itself never seemed hot to us, so we used almost an entire tube of wasabi -- and subsequently cried our way through dinner.

SHRIMP SALAD WITH WASABI AND PICKLED GINGER



Shrimp Salad With Wasabi and Pickled Ginger image

Make and share this Shrimp Salad With Wasabi and Pickled Ginger recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Asian

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

1 lb extra-large shrimp, 21-25 peeled deveined and tails removed
1/4 cup fresh lemon juice, plus 1 additional tablespoon spent halves reserved
5 sprigs fresh parsley leaves
1 teaspoon whole black peppercorns plus ground black pepper
1 tablespoon sugar
table salt
1/4 cup mayonnaise
2 teaspoons wasabi powder
1 stalk celery, minced about 1/3 cup
2 tablespoons pickled ginger
2 scallions, white and green parts sliced thin
1 tablespoon toasted sesame seeds

Steps:

  • Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
  • Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
  • Whisk together mayonnaise, wasabi, celery, remaining tablespoon lemon juice, ginger, scallion, and sesame seeds in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.

TEMPURA SHRIMP WITH WASABI CREAM DIPPING SAUCE



Tempura Shrimp with Wasabi Cream Dipping Sauce image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 5

1 (8.2 oz) package SeaPak® Tempura Shrimp
1/3 cup sour cream
1/4 cup mayonnaise
2 teaspoons wasabi powder
1 teaspoon lime juice

Steps:

  • STIR together all ingredients for wasabi cream dipping sauce in a small bowl. Cover bowl with plastic wrap and place in refrigerator while shrimp cooks.
  • PREHEAT oven to 425 degrees F. Place shrimp on baking sheet and bake for 14 minutes.
  • SERVE shrimp immediately with cold wasabi cream dipping sauce.
  • Cook's Note: The dipping sauce can be made a day ahead and stored in the refrigerator until time to serve. Also, creating the beautiful presentation in the picture is simple - use sweet and spice sauce (included in the shrimp package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp to each plate and a small individual ramekin of wasabi cream sauce. Garnish with finely chopped green onions.

CRUNCHY WASABI-CRUSTED FISH WITH RED-CABBAGE SLAW



Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw image

Categories     Fish     Mustard     Bake     Quick & Easy     Wasabi     Cabbage     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

For fish
4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each)
1/2 teaspoon salt
1 1/2 teaspoons wasabi paste (from a tube)
1/2 cup mayonnaise
1 to 1 1/4 cups panko (Japanese bread crumbs)
For slaw
1/4 cup distilled white vinegar
1 teaspoon sugar
1/2 teaspoon dry mustard
3/4 teaspoon salt
1 seedless cucumber (usually plastic-wrapped)
8 oz shredded red cabbage (4 cups; from a 10-oz package)
Accompaniment: pickled ginger (sushi ginger)

Steps:

  • Prepare fish:
  • Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.
  • Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
  • Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
  • Make slaw while fish bakes:
  • Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.

WASABI-GINGER CRUSTED SCALLOPS WITH



Wasabi-Ginger Crusted Scallops With image

This is a light, spicy, and sweet Scallop dish perfect for dinner parties. I really love Wasabi and the flavor works well with the tropical fruit salsa.

Provided by Melanie B.

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup pineapple, fresh diced
1 cup mango, fresh diced
1/3 cup cilantro, fresh chopped
3/4 cup red onion, finely diced
3 tablespoons lime juice, fresh squeezed
1 tablespoon orange juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon black pepper
12 large sea scallops
1 teaspoon ginger, fresh minced
1 tablespoon wasabi paste
1 garlic clove, fresh minced
1 teaspoon olive oil
1/8 teaspoon salt
1 cup short-grain rice, cooked and seasoned
2 tablespoons sesame oil

Steps:

  • Stir together all of the salsa ingredients in a large bowl.
  • Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold.
  • Place 1/4 of the salsa mixture around the rice on each plate.
  • Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl.
  • Heat a large saute pan to medium-high heat with some olive oil.
  • Dip each flat end of each scallop in the wasabi-ginger mixture and place in the hot saute pan. Sear the scallops for 2 minutes on the first side without moving. Flip over and finish the cooking process for another 1-2 minutes.
  • Place 3 scallops on each plate. Drizzle each scallop with a tiny bit of sesame oil to garnish. I also like to garnish with a few sprigs of cilantro in the middle of the rice.

WASABI CRUSTED SALMON WITH ORANGE GINGER SAUCE



Wasabi Crusted Salmon With Orange Ginger Sauce image

This is SO GOOD! Recipe from Emeril, Food Network! Time indicated includes marinate time for salmon.

Provided by Galley Wench

Categories     Asian

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

1 tablespoon wasabi powder
1 tablespoon water
1 tablespoon rice wine vinegar
1/4 teaspoon soy sauce
4 (6 ounce) salmon fillets, skin removed
1 teaspoon Emeril's Original Essence
1 cup panko breadcrumbs
1/4 cup vegetable oil
1/4 cup toasted black and white sesame seeds, garnish
steamed long-grain white rice
1/4 cup minced shallot
1 tablespoon minced ginger
2 tablespoons orange zest
1 cup dry white wine
1 cup fresh orange juice
1/2 cup heavy cream
1 cup cold unsalted butter, cut into pieces
1 teaspoon soy sauce
salt
1/8 teaspoon wasabi powder

Steps:

  • Marinade: Place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
  • Add the vinegar and soy, and whisk well.
  • Place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
  • Season lightly with the Essence.
  • Place the panko crumbs in a shallow dish.
  • Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
  • Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
  • MAKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
  • Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
  • Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
  • Continue whisking until the sauce is smooth.
  • Add the soy sauce, salt, to taste, and wasabi.
  • Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally).
  • Salmon: In a large skillet or saute pan, heat the oil over medium-high heat.
  • Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
  • Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
  • Serve immediately with steamed rice, and pass the remaining sauce at the table.

Nutrition Facts : Calories 1072.6, Fat 82.5, SaturatedFat 39.7, Cholesterol 250.3, Sodium 438.8, Carbohydrate 33.2, Fiber 2.8, Sugar 7.6, Protein 40.9

GARLIC SHRIMP WITH WASABI MAYONNAISE



Garlic Shrimp With Wasabi Mayonnaise image

These shrimp are indeed garlicy, and the mayonnaise spicy--that's why we love them so much-- but be forewarned. The wasabi mayonnaise also makes a nice dip for crudites. Preparation time includes marinating time for the shrimp

Provided by FlemishMinx

Categories     Sauces

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

3/4 cup mayonnaise
1 tablespoon grated fresh ginger
2 teaspoons lime zest
1 teaspoon fresh lime juice
1/2 teaspoon sugar
2 -4 teaspoons wasabi paste, to taste
1 lb shrimp, cleaned and peeled
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped garlic
2 tablespoons grated fresh ginger
1 tablespoon fresh lime juice
fresh ground black pepper, to taste

Steps:

  • Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
  • Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
  • When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
  • Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
  • Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
  • I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
  • Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.

Nutrition Facts : Calories 703.7, Fat 52.1, SaturatedFat 7.4, Cholesterol 308.7, Sodium 1912.7, Carbohydrate 28, Fiber 0.3, Sugar 7, Protein 32.1

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