Crispy Seafood Salad

This is a Japanese-inspired appetizer recipe I used along with two other teammates during an in-school cooking competition. The judges loved it, especially the sauces we used which were both intense enough to tickle your palate, but are not so overpowering in terms of flavor.

Category: Salad

Cuisine: Japanese

☆☆☆☆☆

1 review 
Ready in 45 minutes
by glenn27

Ingredients

1 c cabbage shredded

1 cup carrots shredded

1 c Cilantro chopped

1 c Parsley chopped

1 cup cucumber

1 shallot minced

1 cup cottage cheese diced

1 lb shrimp chopped

180 g King Mackarel (Tanigue)

3 tbsp mayonnaise (up to 4 tbsp)

1 tbsp lemon juice

1 tsp iodized salt

1 dash pepper

1 lb crabsticks

2 nori sheets

1 c all purpose flour

2 c milk

1 cup breadcrumbs

1 cup oil for deep frying

1 cup mayo

0.25 tsp. mustard

3 tbsp mango nectar

1 tsp lemon juice

1 tbsp honey

2 tbsp slurry

1/2 cup ketchup

0.25 c vinegar

0.25 c brown sugar packed

1 tbsp soy sauce

1 tbsp Worcestershire sauce

1 tbsp prepared mustard

1 tsp anise seeds

1 tsp garlic powder

1 tbsp canola or other mild vegetable oil


Directions

For the salad: Combine cabbage, carrots, cilantro, parsley, cucumber, shallot, cottage cheese, shrimp, tanigue flakes, in a salad spinner or bowl. Toss in mayonnaise, lemon juice, salt and pepper. Set aside. Lay the nori (shiny-side down) on sushi mat and lightly pat on salad on bottom half of nori, 1/2-inch thick. Align crab sticks on top of salad. Roll, moisten end to seal and let rest. Repeat the process using the remaining nori sheet and two slices of bread. Before frying, cover the rolls with flour and dip to egg-milk mixture. After dipping it in egg and milk, coat the salad rolls with the breadcrumbs. Heat the oil around 320 degrees and deep-fry the rolls in the frying oil to a golden color for 2-3 minutes. Keep turning them in oil until you get the golden color. Drain the excess oil by placing rolls on paper towels. Serve the fried rolls with your choices of dipping sauces. For the sauces Mango Mustard Sauce Procedure: Combine all ingredients in a bowl. Simmer to thicken. Asado Barbecue Sauce Mix all ingredients together and simmer for about 5 minutes to blend flavors and to thicken.

Reviews

☆☆☆☆☆

Assembly: On an oversized white (or black) platter, form circular patterns on the sides by alternately using Asado Barbecue Sauce and Mango Mustard Sauce. Place 3 cuts of salad roll on the center of the plate. [I posted this recipe.]

glenn27

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