Wasabi Crusted Shrimp Satays With Soba Noodle Salad #RSC
- Ready In:
- 1hr 5mins
- Ingredients:
- 33
- Yields:
-
6 shrimp
- Serves:
- 4
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. 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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