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

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

FSD Resources