Steamed Asian Shrimp with Wasabi Mayonnaise
- Wasabi Mayonnaise:
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons lime juice
- 3 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 1/2 teaspoon Thai red chili paste
- 1 1/2 teaspoon freshly grated ginger
- 2 tablespoons finely chopped scallions
- 2 pounds large shrimp (16-20/lb), peeled, deveined, tails on
- 1 1/2 tablespoon wasabi powder
- 2 tablespoons rice wine vinegar
- 1/2 cup mayonnaise
In a large bowl, whisk together all ingredients except shrimp. Add shrimp and toss to thoroughly coat each one. Refrigerate at least 2 hours or overnight.
Add 6 cups water to the bottom of a large pot that accommodates a steaming basket (I used a stockpot). Bring water to a boil. Prepare a single layer of shrimp in the bottom of the steaming basket and steam cook for 3-5 minutes or until shrimp become opaque. Transfer immediately to a bowl or other lidded container and place in refrigerator. Repeat steam cooking with remaining shrimp. Alternatively, marinaded shrimp can be grilled using a grill basket or skewers. Serve cold with wasabi mayo.
Whisk the wasabi powder and vinegar into a paste. Whisk in mayonnaise. Serve with steamed shrimp–again, I had mine in single servings (aren’t shrimp just asking to be perched on the rim of a glass?) but displaying all the shrimp on a big platter with a mayo served in a bowl alongside would also be lovely.