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    You are in: Home / Recipes / Wasabi Crusted Shrimp Satays With Soba Noodle Salad #RSC Recipe
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    Wasabi Crusted Shrimp Satays With Soba Noodle Salad #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    45 mins

    20 mins

    michaeljwatz's Note:

    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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    Serves: 4



    Units: US | Metric


    1. 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
      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
      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
      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
      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
      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
      7. Thread 2 cooked shrimp onto 12 bamboo skewers.
    8. 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
      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
      10. Place 3 shrimp satays on each platter.
    11. 11
      1. In a sauce pan combine 1 cup of the coconut milk and red curry paste stirring with a whisk to dissolve.
    12. 12
      2. Simmer the sauce using low heat for approximately 3-4 minutes or until the sauce has just warmed.
    13. 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.

    Ratings & Reviews:


    Nutritional Facts for Wasabi Crusted Shrimp Satays With Soba Noodle Salad #RSC

    Serving Size: 1 (481 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1303.9
    Calories from Fat 769
    Total Fat 85.5 g
    Saturated Fat 31.0 g
    Cholesterol 0.1 mg
    Sodium 2912.8 mg
    Total Carbohydrate 116.6 g
    Dietary Fiber 6.9 g
    Sugars 14.3 g
    Protein 31.7 g

    The following items or measurements are not included:

    Thai red curry paste

    wasabi peas

    Hidden Valley Original Ranch Seasoning Mix

    wasabi powder


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