Serves 8
15 min
Wasabi Shrimp with Avocado on Rice Crackers
Recipe GLPR1667d36c9ebae0
An elegant and refreshing appetizer featuring tender cooked shrimp tossed in a zesty wasabi-sesame dressing, served on creamy avocado spread and crispy rice crackers. Topped with elegant green onion curls for a beautiful presentation. Quick to assemble, bursting with fresh flavors and a pleasant heat from the wasabi.
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Ingredients
1 stalk green onion (white and light green parts)
1/2 stalk green onion, chopped thinly (for mixing)
2 ripe avocados
1/2 lime, juiced
1/4 red bell pepper or red chili, finely minced
24 rice crackers
1/4 teaspoon sesame oil
Salt and freshly ground black pepper, to taste
2 teaspoons sesame seeds
1/2 pound cooked shrimp, peeled, deveined and chopped
1 tablespoon soy sauce
1 teaspoon prepared wasabi paste
Directions
Prepare a bowl with ice water. Using a sharp knife, cut the whole green onion stalk into 3-inch lengths. Carefully slice each piece lengthwise into the thinnest possible strips. Place all green onion strips into the ice water and set aside while you prepare the remaining ingredients. The ice water will crisp the onions and encourage them to curl.
In a separate bowl, whisk together the soy sauce, wasabi paste, sesame seeds, sesame oil, salt, and black pepper until well combined and smooth.
Add the chopped cooked shrimp, minced red pepper, and the thinly chopped green onion (not the curled strips) to the wasabi dressing. Toss gently until all pieces are evenly coated. Set aside.
Cut each avocado in half lengthwise, rotating around the pit. Twist the halves apart, then remove and discard the pit.
Scoop the avocado flesh from the skin into a bowl. Add the lime juice and mash with a fork until you achieve a spreadable consistency with small, soft chunks.
Spread approximately 1 teaspoon of the mashed avocado onto each rice cracker, working carefully to avoid breaking the crackers.
Top each avocado-covered cracker with a small spoonful of the wasabi shrimp mixture.
Drain the green onion strips from the ice water and pat dry with paper towels. Arrange a few green onion curls on top of each cracker as a garnish. Serve immediately.
