Author Notes: This recipe was inspired by one of my favorite restaurant dishes in New Orleans: honey shrimp tempura with a wasabi cream sauce. For my own version, I made crispy shrimp croquettes flavored with lemon, scallions, and parsley, and topped it with a wasabi-spiked aioli. It's a great summer dish to enjoy with a nice cold beer!
Notes: Even though you're grinding the shrimp, use the freshest shrimp you can find. It really makes a difference. Also, feel free to adjust the amount of wasabi to your taste. I wanted the wasabi to have a little bite, but not be overwhelming. - HollowLeg
- 1 egg yolk
- 1 cup canola oil
- 1 garlic clove
- 3 1/2 teaspoons wasabi powder
- 1 heaping tbsp lemon juice
- kosher salt
- With a mortar and pestle, make a garlic paste with the garlic and 1/4 tsp kosher salt.
- Make the wasabi paste by mixing the powder with just enough water to make a paste. I used about 2 tablespoons of water.
- Place the egg yolk in a stainless steel bowl and begin to whisk. Add the oil, one drop at a time, until the mixture begins to thicken. As it thickens, you can add the oil more rapidly (you know the drill!).
- After all of the oil is incorporated, you can mix in the garlic paste, lemon juice, wasabi paste, and an additional 1/4 tsp of salt. Add these ingredients slowly and adjust to your taste.
- 1 pound shrimp, peeled and deveined
- 1 cup panko, plus extra for coating
- 1 heaping tbsp chopped parsley
- 4 scallions, white pale green parts only, finely diced
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1 lemon
- canola oil for frying
- kosher salt
- Pulse the shrimp in a food processor until coarsely chopped.
- Combine the shrimp, 1 cup panko, parsley, scallions, cayenne, and egg in a large bowl. Add a few good squeezes from half of the lemon (save the other half for a garnish), and 1/2 tsp of kosher salt. Mix well, and then form into cakes. It should make about 6 cakes with a 2" diameter. Then roll the cakes into the extra panko and reserve.
- Heat a layer of canola oil over medium-high heat in a large frying pan (about 1/4" thick). When hot, add the patties. You may want to do this in 2 batches to avoid overcrowding the pan. After about 2 minutes, flip the cakes and turn the heat down to medium. They cook very fast, so after another minute or two, remove to a paper towel-lined plate.
- Serve immediately with the wasabi aioli, lemon wedge, and a beer.
- This recipe was entered in the contest for Your Best Street Food
- This recipe was entered in the contest for Your Best Use of Aioli