Rice Paper Shrimp and Crab Package with Asian Slaw

Menu Part: 
Cuisine Type: 

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.


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


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

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via kimt.com .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources