Spicy Shrimp Lettuce Wraps with Mango & Daikon Sprout Slaw
| Serves | 12 |
|---|---|
| Ingredients | Seafood, Vegetables |
| Menu Part | Entree |
| Cuisine Type | Asian |
Source: National Mango Board
Mango, sesame and cilantro are the fastest growing ingredients to flavor seafood entrees at full-service restaurants, according to Technomic. With mango slaw, toasted sesame seeds and cilantro for garnish, this recipe encompasses three top trends for seafood entrees.
Ingredients
2 1/4 cups mayonnaise
6 tbsp. Sriracha
6 cups shredded napa cabbage
2 1/4 cups diced ripe fresh mango
1 1/2 cups daikon sprouts
1/2 cup fresh lime juice
1/2 cup sesame oil
3 tbsp. kosher salt, divided
3 tbsp. white pepper, divided
Canola or soybean oil for frying
3 3/4 lb. fresh rock shrimp
2 1/4 cups all-purpose flour
1 cup 2 tbsp. cornstarch
2 tbsp. toasted white sesame seeds
60 Bibb lettuce-leaf cups
12 sprigs cilantro, for garnish
1/2 cup Sriracha, for garnish
Steps
- Whisk together mayonnaise and 6 tbsp. Sriracha; set aside.
- To prepare the slaw, toss together cabbage, mango, daikon sprouts, lime juice, sesame oil and 3 teaspoons salt and pepper.
- Toss together flours, cornstarch, 3 teaspoons salt and 6 teaspoons pepper.
- In deep fryer or stockpot, heat oil to 350°F. Per order: Toss 5 ounces shrimp with flour and fry in hot oil for 3½ minutes, until light golden brown and crispy. Remove shrimp from fryer; drain on paper towels.
- Toss fried shrimp with Sriracha mayonnaise mixture and toasted sesame seeds. To serve, arrange five lettuce leaves and cooked shrimp on a rectangular plate. Garnish with cilantro sprig and dot the plate with drops of Sriracha. Spoon about 1/3 cup mango slaw onto plate.