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
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Ingredients
- Wasabi Aioli
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1
egg yolk
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1 cup
canola oil
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1
garlic clove
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3 1/2 teaspoons
wasabi powder
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1
heaping tbsp lemon juice
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kosher salt
- Shrimp Croquettes
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1 pound
shrimp, peeled and deveined
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1 cup
panko, plus extra for coating
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1
heaping tbsp chopped parsley
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4
scallions, white pale green parts only, finely diced
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1/4 teaspoon
cayenne pepper
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1
egg
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1
lemon
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canola oil for frying
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kosher salt
Directions
- Wasabi Aioli
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With a mortar and pestle, make a garlic paste with the garlic and 1/4 tsp kosher salt.
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Make the wasabi paste by mixing the powder with just enough water to make a paste. I used about 2 tablespoons of water.
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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!).
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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.
- Shrimp Croquettes
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Pulse the shrimp in a food processor until coarsely chopped.
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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.
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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.
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Serve immediately with the wasabi aioli, lemon wedge, and a beer.
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