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
3 1/2 teaspoons
heaping tbsp lemon juice
shrimp, peeled and deveined
panko, plus extra for coating
heaping tbsp chopped parsley
scallions, white pale green parts only, finely diced
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.
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.