I haven’t used Wasabi much in my cooking, so when I found this recipe recently, I just had to give this a go. It is very quick and easy to make, and if you use ready cooked shrimp, there is no cooking required either.
If you have never tried Wasabi, go easy on it. It is Japanese Horseradish, and is in the same family as ordinary horseradish and mustard, except it is green in colour. Don’t let the cool green colour fool you though, it can be very hot.
Go easy on the salt in this dish too. The soy sauce is already salty, so again, go light. You can always add a little more later if needed.
The rice cakes are the perfect neutral flavoured base for the flavours in this dish. If you have ever tried a rice cake on its own, you will know what I mean. It is just like eating polystyrene. Unlike polystyrene however, it does have some nutritional value.
- 1 spring onion, green part only
- 1 tbsp soy sauce
- 2 tsps sesame seeds
- 1 tsp prepared wasabi paste (or to taste)
- 1/4 tsp sesame oil
- salt and freshly ground black pepper, to taste
- 1/2 pound cooked shrimp, peeled, deveined and chopped
- 1/2 spring onions, chopped thinly
- 1/4 red pepper or red chili, finely diced
- 2 ripe avocados 1/2 lime, squeezed
- 24 rice crackers
- If using raw shrimp, steam them for a few minutes until the shell turns pink. Remove from the steamer and when cool, remove the head and shell..
- Using a sharp knife, slice the spring onion stalks into 3″ lengths. Slice the onion lengthwise into long thin strips then set aside.
- In a bowl, whisk together the soy sauce, sesame seeds, wasabi, sesame oil, salt and pepper. Add in the cooked shrimp, spring onion and red pepper and toss to coat.
- Cut the avocados in half lengthwise and remove the pit. Remove the avocado from the skin with a spoon and place into a separate bowl. Add in the lime juice and use a fork to mash the avocado. Add a little pinch of salt if you wish.
- Spread avocado on each cracker, top with a spoonful of the wasabi shrimp and a garnish of spring onion curls.