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Japanese wrap of lettuce, shrimp, homemade wafu sauce, chow mein & shizo |

Vegetables and Fruits, Fish, Seafood & Shellfish

Very umami lettuce Japanese salad wrap.

Note

The wafu sauce is the key for the recipe! Make sure it is almost tasting too much and that you can easily say and taste that there is some sesame oil in there! Also, the name shiso comes from the Chinese zisu that literally means 'purple plant that brings you back to life'.

Ingredients

Recipe for 4 servings

Wraps

12 Leaf(ves)

Boston lettuce

225 Gr

Matane shrimps

2 Unit(s)

Green onion

3 Sprig(s)

Basil

5 Sprig(s)

Coriander

10 Drop(s)

Chili paste (sriracha)

1 Tbsp

Hoisin sauce

12 Leaf(ves)

Shiso

Wafu

1 Unit(s)

Egg yolk

1 Tbsp

Dijon mustard

1 Unit(s)

Garlic

15 Ml

Roasted sesame oil

30 Ml

Rice vinegar

30 Ml

Soy sauce

125 Ml

Vegetable oil

Garnishes

50 Gr

Asian style noodles

60 Ml

Soy sauce

1 Unit(s)

Lime

Preparation time: 45 min

Preheat your friteuse at 375 °F

Mise-en-place

Finely chop the spring onion, the basil and the cilantro.

Same goes for the garlic

Cut the lime into quarters.

Deep fry the noodles just to they become crunchy and lay them on a tray covered with absorbing paper. Salt them while still hot.
Wafu

In a kitchenaid bowl, if possible, add in the mustard and the egg yolk while starting to whisk at medium speed. Then literally drop by drop with a slow filet of oil, start emulsifying by pouring the oil in the mixture at a higher speed (8). Add the remaining ingredients afterwise (vinegar, soya and the garlic & the sesame oil) then salt and pepper to taste.
Shrimps

Gather all the ingredients in a bowl; shrimps, basil, spring onions, cilantro, hoisin sauce and a little bit of wafu. Make sure is it up to your likings,
Montage

Into a lettuce leaf, delicately lay the shrimp mix and then the dried noodles. Roll and then serve with some nice and soya sauce on the side.