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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a great dish to take to a party or to have as an apatizer if you are having friends over and you would like to impress them. It is very delicious and beatiful. It is not cheap because of the shrimp but it is tasty. Ingredients:
enough oil |
ginger (finely chopped) |
1 garlic clove (finely chopped) |
1/3 cups of chives (thin round slices) |
1 t spoon of chipotle pure |
4 large won ton sheets or 4 large flour toritllas (if can’t find the won ton sheets) |
16 large shrimp (remove shell and vein but live the tail) |
1 egg yolk (to seal) |
2 t spoons of cilantro (finely chopped) |
16 slices of hard cream cheese (cut a little smaller then the size of the shrimp) |
about a hand full of baby spinach (thinly sliced) |
sweet and sour sauce (you can buy it) or kabayaki sauce (you can make it) or eel sauce (which ever you want either one goes great) if you want to make this sauces the recipe and ingredients are on the bottom of the directions. |
Directions:
1. Mix #1 In a sauce pan add 1/2 t-spoon of oil add ginger, garlic, and sauté for a few minutes then add 1 T-spoon of chipotle sauce, 2 T-spoons of soy sauce and cook for 1 to 2 minutes more and remove from heat add the cilantro and chives and mix well.
2. Mix well the egg yolk and set aside.
3. Cut the cream cheese in squares not to big and about 1/2 an inch thick (it works better if they are kept refrigerated over night.
4. Cut the won tons or flour tortillas in triangle shapes (to a size to fit the shrimp and stuffing).
5. Smear the inside of the won ton or tortilla triangle with the egg yolk with a little brush (fingers are ok too).
6. Now add on top of the won ton or tortilla triangle the mix #1 then add the shrimp, spinach, and cream cheese.
7. Now you will wrap them tightly leaving the tail of the shrimp out.
8. While you are doing this pre-heat a fry pan add enough oil (make sure it is worm before adding the shrimp roles. Remove and place them on a sheet of paper towels to remove oil excess.
9. This goes great with some white steam rice or salad.
10. Kabayaki Sauce Recipe - Japanese Sauce
11. • 1/2 cup soy sauce
12. • 1/2 cup mirin (sweet rice wine)
13. • 1/4 cup sugar
14. PREPARATION:
15. Pour all ingredients in a pan. Stir the mixture well. Put the pan on low heat and simmer for a couple of minutes. Remove from the heat and cool the mixture. Store the sauce in a clean bottle in the fridge.
16. Unagi Glaze:
17. • 4 ounces of sake
18. • 4 ounces of sugar
19. • 4 ounces of mirin
20. • 1 ounce of water
21. • 1/2 ounce of soy sauce
22. • Combine all ingredients and set aside.
23. PRERATION:
24. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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