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Categories:Viewed: 103 - Published at: 3 years ago
Ingredients
- mayonnaise,chili oil,Sriracha,Wasabi,Cooked Shrimp,Tenkasu
- 1/2 cup mayonnaise
- 1/8-1/4 teaspoons chili oil or to taste
- 1/8-1/4 teaspoons Sriracha,or to taste
- 1/2 teaspoon prepared Wasabi or powdered to taste
- 1 pound cooked Shrimp or a fatty fish like Salmon or Tuna
- 1/2 cup Tenkasu
- Romaine Lettuce Leaves,Avocado slices
Method
- 1. Combine first 6 ingredients
- 2. Add the mayonnaise preparation to the shrimp and gently toss
- 3. Leave at room temperature not more than 20 minutes or if desired it can be served cold.
- 4. Just prior to serving add the 1/2 cup Tenkasu so that the crispiness is there with every chopstick bite
- 5. Dip in soy sauce if desired; pickled ginger as well.
- Optional
- I also plated some of the Sashimi on crisp Romaine Lettuce leaves and topped that with slices of Avocado.
- As well, while shopping at the Japanese Grocery store I saw vacuum packed Tempura which are ready to fry. I bought this on a lark to see the taste and when fried a la minute (to order) it was really tasty. Remember frying oil must be between 300-350 to get the crispiness quickly so that your Tempura does not soak up the oil
- ***I have a fear of tapeworm - an illogical fear. Before I make any uncooked fish at home whether for Sashimi or Sushi I freeze my fish overnight or longer. Then I defrost it and use it raw. The freezing kills the Parasites that cause tapeworm. I don't even trust my fishmonger - as I said it is an illogical fear.
