Author Topic: Hawaii-Mango and Papaya Salad with Crabmeat, Crispy Shiu Mai and Orange Chile Sauce  (Read 205 times)

Olga Drozd

  • Administrator
  • Hero Member
  • *****
  • Posts: 9,611
    • View Profile
    • http://www.ukrainianclassickitchen.ca
Hawaii - Mango and Papaya Salad with Crabmeat, Crispy Shiu Mai, and Orange Chile Sauce

Shiu Mai Filling:

6 ounces shrimp, peeled and deveined
1 small egg
2 ounces lump crabmeat
1/4 Maui onion, finely diced (sweet onion)
1/2 teaspoon minced garlic
1 teaspoon finely minced ginger
1/2 teaspoon minced shallot
1/2 cup coarsely chopped shiitake mushrooms (stems removed)
4 water chestnuts, finely diced
1 scallion, minced
1 Tablespoon minced fresh cilantro
3/4 teaspoon kosher salt
1/4 teaspoon dried red chile flakes
1 teaspoon oyster sauce
2 teaspoons teriyaki sauce

1 teaspoon cornstarch
2 Tablespoons water

8 square wonton wrappers
1 cup canola oil

3 cups mizuna lettuce (Japanese mustard greens) OR substitute (arugula, young mustard greens)
1 Tablespoon olive oil
Salt and freshly ground white pepper to taste

1 papaya, peeled, seeded, and julienned
1 mango, peeled, pitted and julienned
1/3 cup seeded, julienned cucumber
6 ounces lump crabmeat
1/2 to 3/4 cup Orange Chile Sauce (recipe follows)

For the Shiu Mai filling, place the shrimp and egg in a food processor and blend to a thick paste.  Transfer to a mixing bowl, add the remaining filling ingredients, and mix thoroughly.

In a separate small bowl, mix together the cornstarch and water

To make the shiu mai,
lay out the square wonton wrappers on a work surface.  Place a heaping teaspoon of filling in the center of each.  Moisten the edges of the wrappers with the cornstarch mixture, and bring 2 opposite corners together.  Pinch the top 1/2 inch together to close. Bring the other 2 edges together to the center and pinch to close; the shiu mai should look like an "X,"  Gently pinch and twist the top to secure, and push downward to form a swirl.  Sprinkle with a little cornstarch to prevent the shiu mai from sticking.

Bring a saucepan of water to a rapid boil.  Boil the shiu mai for about 1 1/2 minutes, stirring so they do not stick to the pan; they will rise to the surface when they are done.  Remove and drain.  Heat the canola oil in a saucepan or deep-fryer, and fry the shiu mai over medium high heat for about 1 minutes, or until crispy.

In a mixing bowl, toss the mizuna lettuce with the olive oil, and season with salt and pepper.

Arrange the mizuna in one corner of 4 serving plates, with the leafy parts at the edges of each plate,  At the stem end, pile the papaya, mango, and cucumber in layers, and place the crabmeat on top.  Place 2 shiu mai at the side of each salad.  Ladle 2 or 3 Tablespoons of Orange Sauce on each plate.  For an optional garnish, use a Kona (or other variety) crab claw.  Serves 4.

ORANGE CHILE SAUCE:

1/2 cup sake
Zest of 1/2 orange
1 cup sweet chile sauce (preferably Lingham's brand)
1/4 cup fresh orange juice
1/4 cup water
1 teaspoon minced shallot
1/4 teaspoon minced ginger
1/4 teaspoon minced garlic

In a saucepan, bring the sake and orange zest to a boil (take care as the alcohol may ignite as it is boiling off). Reduce the liquid by half.  Lower the heat to medium, stir in the remaining ingredients, and continue to reduce until the sauce reaches a syrupy consistency and is thick enough to coat the back of a spoon.  Strain and use as a dipping sauce.  Yield: About 1/3 cup.
« Last Edit: August 25, 2017, 12:44:36 PM by Olga Drozd »