Shrimp
Puff
By
Executive Chef Gary Chu, Osake, Santa Rosa,
CA
Ingredients:
* 8 oz. of Bay Shrimp (raw)
1/4 oz. Onion
1 tbls. of Sake
1 tspn. of Cornstarch
TT Salt and Pepper
Won Ton Skins (round)
One Sake Cup
Spicy
Mayo Soy Sauce Ingredients:
1 tspn. Soy
3 tbls. Mayo
1/4 tspn. Cayenne Pepper
1 tspn. Cream
Preparation:
Mix together, put in plastic bottle with squeeze
top.
Procedure:
Chop onion and shrimp together. Mince it, add
the sake, salt, pepper, mix well. Use round
won ton skin, use the sake cup to mold the won
ton. Fill it with the shrimp mix. DO NOT SEAL
IT. Steam it for about 10 minutes. The mix will
not fall out because it is sticky. Then deep
fry it, at 350 degrees, for about a minute.
The won ton seals itself.
Plating:
Put shredded daikon in the middle, and four
shrimp puffs on each side. Squeeze Spicy Mayo
Soy Sauce on Top Drizzle on some Soy Honey Sauce.
*Chef's
Note: Bay Shrimp must be raw white
shrimp, small-when cooked, don't want it to
be red, wants it be white.
More
Chef Recipes:
Ahi
Tempura
Angel
Sushi
Dragon
Roll
Horizon
Sushi
Sauces
to Create Contrasting Flavors
Seared
Scallops with Salmon Roe
Shrimp
Puffs
Spicy
Fish Cakes
Sushi
Rice
The
Catepillar
Other
Great Related Links:
Sauces
to Create Contrasting Flavors
Sushi
Rice Tips
The
Secret's in the Rice
Lundberg
Family Farms
Executive
Chef Gary Chu - Bio
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