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
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources