Wasabi Pea Dusted Tiger Shrimp With Asian Pineapple Chili Sauce

Wasabi Pea Dusted Tiger Shrimp with Asian Pineapple Chili Sauce

Serves 8 (3 pieces each)

First Course or Appetizer

Level of Difficulty: moderate

24 Tiger Shrimp (size 21/25 count)
1 cup of all purpose flour plus more if necessary
2 teaspoon of salt
2 teaspoon of white pepper
1 teaspoon of paprika
3 eggs
1 tablespoon of Wasabi sauce (commercially prepared)
2 6oz cans of Wasabi Peas (found in snack isle)
3/4 cup of Japanese Panko bread crumbs
Peanut Oil for frying
2 6 oz jars of quality Asian Chili Sauce
1 oz of pineapple juice

Peel and de-vein the shrimp but leave the tails on. Combine the flour, salt, pepper in one bowl. Combine the eggs and Wasabi sauce and whisk to incorporate in another bowl. Grind the wasabi peas in a food processor until it resembles a powder. Combine the wasabi peas and the panko bread crumbs in another bowl. Dredge the shrimp first in the seasoned flour, then in the egg mixture and finally in the wasabi and panko bread crumb mixture. Repeat process until all shrimp are coated. Use more panko bread crumbs if necessary. Heat oil until the temperature reaches 350 F. Fry the shrimp until lightly brown. Remove from heat and drain on paper towels. Combine the pineapple juice with the chili sauce. Serve the shrimp with this dipping sauce.

This crumbing method works wonders on sea scallops.

Chef Mary Beth is a certified Executive Pastry Chef and Certified Chef de Cuisine, member of the ACF, IACP and The James Beard Foundation.

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