Crispy Seafood Salad
This is a Japanese-inspired appetizer recipe I used along with two other teammates during an in-school cooking competition. The judges loved it, especially the sauces we used which were both intense enough to tickle your palate, but are not so overpowering in terms of flavor.
This is a Japanese-inspired appetizer recipe I used along with two other teammates during an in-school cooking competition. The judges loved it, especially the sauces we used which were both intense enough to tickle your palate, but are not so overpowering in terms of flavor.
- 1 tbsp honey
- 1/2 cup ketchup
- 1 tsp lemon juice
- 1 cup breadcrumbs
- 1 tsp iodized salt
- 1 shallot minced
- 1 tbsp worcestershire sauce
- 1 cup mayo
- 1 tbsp lemon juice
- ingredients for the salad:
- 1 c cabbage shredded
- 1 cup carrots shredded
- 1 c cilantro chopped
- 1 c parsley chopped
- 1 cup cucumber
- 1 cup cottage cheese diced
- 1 lb shrimp chopped
- 180 g king mackarel (tanigue)
- 3 tbsp mayonnaise (up to 4 tbsp)
- 1 dash pepper
- 1 lb crabsticks
- 2 nori sheets
- 1 c all purpose flour
- 2 c milk
- 1 cup oil for deep frying
- ingredients for the mango mustard sauce:
- 0.25 tsp. mustard
- 3 tbsp mango nectar
- 2 tbsp slurry
- ingredients for the asado barbecue sauce:
- 0.25 c vinegar
- 0.25 c brown sugar packed
- 1 tbsp soy sauce
- 1 tbsp prepared mustard
- 1 tsp anise seeds
- 1 tsp garlic powder
- 1 tbsp canola or other mild vegetable oil
- Carbohydrate 131.773718744621 g
- Cholesterol 223.325 mg
- Fat 59.6889919799062 g
- Fiber 6.43714613215708 g
- Protein 56.1846101993358 g
- Saturated Fat 8.84875633060552 g
- Serving Size 1 1 Serving (808g)
- Sodium 3704.00541021543 mg
- Sugar 125.336572612464 g
- Trans Fat 3.98259615846564 g
- Calories 1281 calories
Step-by-step
- For the salad: Combine cabbage, carrots, cilantro, parsley, cucumber, shallot, cottage cheese, shrimp, tanigue flakes, in a salad spinner or bowl. Toss in mayonnaise, lemon juice, salt and pepper. Set aside.
- Lay the nori (shiny-side down) on sushi mat and lightly pat on salad on bottom half of nori, 1/2-inch thick. Align crab sticks on top of salad. Roll, moisten end to seal and let rest.
- Repeat the process using the remaining nori sheet and two slices of bread.
- Before frying, cover the rolls with flour and dip to egg-milk mixture. After dipping it in egg and milk, coat the salad rolls with the breadcrumbs.
- Heat the oil around 320 degrees and deep-fry the rolls in the frying oil to a golden color for 2-3 minutes. Keep turning them in oil until you get the golden color. Drain the excess oil by placing rolls on paper towels. Serve the fried rolls with your choices of dipping sauces.
- For the sauces Mango Mustard Sauce Procedure: Combine all ingredients in a bowl. Simmer to thicken.
- Asado Barbecue Sauce Mix all ingredients together and simmer for about 5 minutes to blend flavors and to thicken.
Rolling delicate nori sheets requires precise moisture control, or the seaweed will tear before the cylinder forms. Lay each sheet shiny-side down on a bamboo mat. Spread the seafood and vegetable mixture firmly across the bottom half, leaving a clear margin at the top edge to seal the seam with a touch of water. When repurposing cooked fish or shellfish from previous meals into this filling, ensure the moisture level is blotted thoroughly with paper towels first. Excess water prevents the binder from holding and causes dangerous splattering in hot fat. For home kitchens lacking a dedicated deep fryer, a heavy cast-iron Dutch oven paired with a clip-on deep-fry thermometer works efficiently. Bring the oil to 320 degrees Fahrenheit before introducing the breaded rolls. Maintain this temperature carefully; oil that is too cold will saturate the breadcrumb crust, while oil that exceeds 350 degrees will burn the exterior before the interior proteins heat through. Submerge the cylinders in small batches to avoid dropping the oil temperature. Turn the rolls frequently during their two to three minute cooking window until the outer crust achieves an even golden hue. Drain the fried pieces on a wire rack rather than paper towels to preserve crispness underneath. Simultaneous preparation of the mango mustard sauce and the asado barbecue sauce requires gentle simmering. Allow the mango nectar reduction and the anise-infused barbecue base to thicken properly over low heat, concentrating the flavors without scorching the sugars. These contrasting sauces provide both acidic brightness and deep savory notes to balance the richness of the fried seafood.
