Wasabi Crusted Shrimp Satays With Soba Noodle Salad #RSC

"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."
 
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Ready In:
1hr 5mins
Ingredients:
33
Yields:
6 shrimp
Serves:
4
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ingredients

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directions

  • 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. 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. Pour the dressing over the noodles and gently toss. Cover the bowl with saran, refrigerate for 15 minutes allowing the flavors to marry.
  • 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. 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. 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. Thread 2 cooked shrimp onto 12 bamboo skewers.
  • 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. 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. Place 3 shrimp satays on each platter.
  • 1. In a sauce pan combine 1 cup of the coconut milk and red curry paste stirring with a whisk to dissolve.
  • 2. Simmer the sauce using low heat for approximately 3-4 minutes or until the sauce has just warmed.
  • 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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