Rice Paper Shrimp and Crab Package with Asian Slaw

Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
6

Don't pass this one by because of all the ingredients. Most of the work is done ahead of time. The combination of flavors and textures is sure to make this a winner. Beautiful to look at an a real taste treat.

Ingredients

For packages:
1 cup mayonnaise
2 eggs + 2 egg yolks
2 tsp. Chinese chili paste
16 oz. cooked shrimp, chopped
16 oz. crab meat
1 cup Japanese bread crumbs
2 tbsp. ginger, finely diced
2 green onions, sliced
2 tbsp. cilantro, chopped
2 tbsp. mint leaves, chopped
2 jalapeños, finely diced
2 tbsp. sugar
12 sheets rice paper, soaked
12 cilantro sprigs, stemmed

For aïoli:
1 cup mayonnaise
1 tsp. dry mustard
1 tsp. lime zest
2 tbsp. lime juice
2 tsp. ginger, finely diced

For Asian slaw:
1⁄2 cup lime juice
6 tbsp. brown sugar
2 tsp. Asian chili sauce
3 tbsp. ginger, minced
2 green onions, sliced
4 tbsp. cilantro, chopped
9 tbsp. fish sauce
1 1⁄2 cups canola oil
2 red peppers, julienned
2 yellow peppers, julienned
2 green peppers, julienned
2 jalapeños, julienned
2 carrots, shredded
1 cup Napa cabbage, sliced
1⁄4 cup cilantro leaves
1⁄4 cup mint leaves
1⁄4 cup  basil leaves
Olive oil, as needed
Lime wedges, for garnish

Steps

1. In a large bowl, whisk together mayonnaise, eggs and chili paste until smooth. Fold in shrimp, crab, bread crumbs, ginger, onion, cilantro, mint and jalapeño. Refrigerate.

2. Lay soaked rice paper on a sheet pan. Place a sprig of cilantro in the center of each and top with 3 oz. shrimp mixture. Fold sides of paper to form a package and refrigerate.

3. In a small bowl, whisk together mayonnaise, mustard, lime zest and juice and ginger. Reserve aïoli refrigerated.

4. For vinaigrette and slaw: Whisk together lime juice, sugar, chili sauce, ginger, green onion, cilantro, fish sauce and canola oil. In a separate bowl, toss together red, yellow, green and jalapeño peppers, carrots, cabbage, cilantro, mint and basil. Reserve refrigerated.

5. Per order: Sauté 1 package in olive oil until golden on both sides. Transfer to a 350° F oven to warm through, approx. 5 min. Toss 1⁄2 cup slaw with vinaigrette and plate. Place shrimp-crab package on slaw and top with 1 tbsp. aïoli. Garnish with a lime wedge and cilantro sprig.

Source: Recipe from Chef Richard Travis

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources