Grilled Shrimp on Crisp Wontons with Asian Slaw and Chinese Mustard Sauce

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Yields: 24 pieces       

2 Tbsp   Olive oil
1 Tbsp  Lemon juice
1 each  Shallot, chopped
To taste Kosher salt and freshly ground black pepper
6 each  Large shrimp (approx. 1 oz each), peeled and deveined
½ cup  Vegetable oil
24  Wonton rounds (1-1/2” diameter)
To taste Togarashi (available at Asian markets, substitute chile powder)
1 cup  Napa cabbage, chopped
2 Tbsp  Carrots, cut in thin, short strips
2 Tbsp  Red bell pepper, cut into thin, short strips
3 Tbsp  Soy sesame vinaigrette (recipe follows)
As needed Chinese mustard sauce (recipe follows)
1 Tbsp  Black sesame seeds

1.  Combine olive oil, lemon juice, shallot, salt and pepper in a glass or stainless steel  bowl; whisk together. Place shrimp in this marinade and refrigerate for 2-4 hours.  Grill shrimp until just done, or broil close to the flame. Do not over cook. When cool, slice each shrimp into fourths and refrigerate.

2. Heat the vegetable oil in a small saucepan until it registers at 350 degrees on a thermometer (or use a small deep fryer). Fry won ton rounds in small batches until golden brown. Drain on paper towels and sprinkle with togarashi.

3.  Combine the cabbage, carrot and red pepper in a bowl. Toss with some of the soy sesame vinaigrette; set aside.

4. Assemble the hors d’oeuvre: Place some of the cabbage mixture on each won ton. Top with a slice of shrimp. Spoon a bit of the Chinese mustard sauce over the shrimp and sprinkle with a few black sesame seeds.



Soy Sesame Vinaigrette

Yield:  approx. 3/4 cup      

2 tsp  Canola oil
½ Tbsp.  Garlic, chopped
½ Tbsp.  Ginger, chopped
1 Tbsp.  Green onion, chopped
pinch  Red chili flakes
3 Tbsp  Rice wine vinegar
3 Tbsp  Murin
2 Tbsp  Soy sauce
1 Tbsp  Water
1 Tbsp   Brown sugar
1 tsp  Cornstarch
½ tsp  Sesame oil

1. Heat the canola oil in a small saucepan over medium high heat. Add the garlic, ginger, green onion and chili flake. Sauté until fragrant (about 1 minute); remove from heat.

2. Combine vinegar, murin, soy, water, brown sugar and cornstarch in a bowl and whisk together. Add to the ginger mixture, return to the stove and bring to a boil. Lower heat and simmer a couple of minutes until thickened.

3. Remove from heat, sprinkle in the sesame oil to taste; drop by drop. Cool and refrigerate.

Chinese Mustard Sauce

Yield:  approx. 1/3 cup      

¼ cup  Sugar
2 Tbsp.  Colemans mustard powder
1 each  Egg yolk
¼ cup  Red wine vinegar

1. Mix the sugar and mustard together in a stainless steel bowl and
set over a pot of simmering water (bowl should not touch water); do not over heat.

2. Combine the egg yolk and vinegar in a small glass or stainless steel bowl; whisk together.  Whisk this mixture into the mustard until smooth.

3. Cook the mustard sauce over the double boiler, whisking occasionally until the mixture thickens. Remove from heat, strain and cool.