Wasabi Crusted Shrimp Satays With Soba Noodle Salad #rsc

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 10 ounces soba noodles
• 1 tablespoon ginger, peeled & finely chopped
• 1 tablespoon shallot, finely chopped
• 1 tablespoon rice vinegar
• 1/4 cup soy sauce
• 1 teaspoon miso
• 1/4 cup sesame oil
• 1 teaspoon thai red curry paste
• 1/2 teaspoon cumin
• 1 cup wasabi peas
• 2 cups breadcrumbs
• 1 tablespoon hidden valley original ranch seasoning mix
• 2 teaspoons wasabi powder
• 24 medium shrimp
• 1/2 cup olive oil, divided use
• 1/4 cup green onion, thinly sliced
• 1/4 cup carrot, thinly sliced
• 1/4 cup red pepper, small diced
• 1/4 cup peanuts, finely chopped
• 1 cup mango, shaved into thin ribbons
• 1 1/2 cups red curry peanut sauce
• fresh cilantro stem
• 4 teaspoons black sesame seeds
• lime wedge
• 2 cups unsweetened coconut milk
• 1 tablespoon shallot, minced
• 1 tablespoon ginger, peeled & finely chopped
• 1/3 cup creamy peanut butter
• 2 tablespoons lime juice
• 2 teaspoons lemon zest
• 2 tablespoons southeast asian fish sauce
• 1 tablespoon hoisin sauce
• 1/8 teaspoon black pepper, ground

Recipe

• 1 1. cook the soba noodles in boiling salted water for approximately 5-6 minutes or until al dente. drain the noodles in a colander, cool with water. in small quantities dry the noodles in absorbent paper towels and place in a mixing bowl.
• 2 2. in a seperate bowl combine the ginger, shallots, rice vinegar, soy sauce, miso, sesame oil, red curry paste and cumin, mixing with a whisk until the vinaigrette is emulsified.
• 3 3. pour the dressing over the noodles and gently toss. cover the bowl with saran, refrigerate for 15 minutes allowing the flavors to marry.
• 4 4. place the wasabi peas into a food processor and grind into crumbs. place the wasabi crumbs into a mixing bowl with the bread crumbs, hidden valley ranch seasoning and wasabi powder. place the spiced bread crumbs evenly on a flat tray.
• 5 5. remove the shells of the shrimp and butterfly. evenly toss the shrimp with 1/4 cup of he olive oil; gently press each shrimp into the spiced bread crumbs, coating each shrimp on all sides. lightly spray each shrimp on both sides with nonstick vegetable cooking oil.
• 6 6. heat s skillet over medium heat with the remaining 1/4 cup of olive oil. in batches place the shrimp in a single layer in the skillet, cook for approximately 2 minutes or until golden brown. turn the shrimp over cooking the second side for an additional 2 minutes or until the shrimp are fully cooked. hold the cooked shrimp on a plate with paper towels, cooking the remaining shrimp, add additional olive oil if necessary to the skillet.
• 7 7. thread 2 cooked shrimp onto 12 bamboo skewers.
• 8 8. remove the soba noodles from the refrigerator, gently toss with the sliced vegetables and chopped peanuts. in the center of 4 decorative serving plattersarrange the soba noodles, top each mound of noodles with 1/4 cup of mango ribbons.
• 9 9. drizzle 2-3 tablespoons of the red curry peanut sauce around the perimeter of each platter. garnish the top of each serving of soba noodles with 2 sprigs of cilantro, 1 teaspoon of black sesame seeds and a lime wedge.
• 10 10. place 3 shrimp satays on each platter.
• 11 1. in a sauce pan combine 1 cup of the coconut milk and red curry paste stirring with a whisk to dissolve.
• 12 2. simmer the sauce using low heat for approximately 3-4 minutes or until the sauce has just warmed.
• 13 3. stir in the remaining ingredients, simmer for 8-10 minutes or until the sauce has thickened to the consistency of heavy cream, stir frequently.