Name: Kung Pao Shrimp Roll
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 2
Ingredients: 6-8 whole white shrimp, size 13-15; Juice from 1 lime; 1 tbsp grated ginger; 1 tbsp grated garlic; Zest from 1 lime; 4-5 tbsp celery, chopped; 2 green onions, white parts only; 1 ½ tsp sesame oil; 2 tsp soy sauce; 3 tsp hoisin sauce; 2 tsp chili crisp; ¼ cup mayo; ½ onion; Canola oil for frying; Corn starch; Salt; Togarashi; 1/3 iceberg lettuce; 2 tbsp butter; 2 top cut brioche buns; Chopped green onion for garnish

Kung Pao Shrimp Roll

Rated 5.0 stars by 1 users

Food:

Fish

Serves:

2 sandwiches

Prep Time:

10 min

Cook Time:

16 min

These Kung Pao Shrimp Rolls are the perfect sandwich to add to your bbq recipe rotation. Smoked shrimp skewers finished over fire, mixed in an incredible kung pao cold salad dressing served in a butter toasted top-cut bun and topped with togarashi-seasoned fried onions. It's fresh, crisp, a little spicy with the perfect acidity balance and will be a crowd pleaser.

By:

Chef Matt Basile

Ingredients

6-8 whole white shrimp, size 13-15
Juice from 1 lime

Kung Pao mayo

1 tbsp grated ginger
1 tbsp grated garlic
Zest from 1 lime
4-5 tbsp celery, chopped
2 green onions, white parts only
1 ½ tsp sesame oil
2 tsp soy sauce
3 tsp hoisin sauce
2 tsp chili crisp
¼ cup mayo

Crispy onions:

½ onion
Canola oil for frying
Corn starch
Salt
Togarashi

To build

1/3 iceberg lettuce
2 tbsp butter
2 top cut brioche buns
Chopped green onion for garnish

Instructions

Set smoker to 275F-300F.
Peel and devein the shrimp. Skewer each shrimp, starting at the tail and run the skewer through the shrimp as you are also straightening it, the shrimp itself should have very little bend and be almost as straight as the skewer itself. Place in the smoker for 8-10 minutes.
To make the kung pao mayo, grate the ginger and garlic with a microplane and add it to a bowl. Grate in the lime zest. Finely chop the celery and the white part of the green onions and add it into the bowl. Season with sesame oil and soy sauce and mix. Add the hoisin and mix. Add the chili crisp, mix and then add the mayo and mix together. Thinly slice the green parts of the onion and set aside for garnish.
Remove the shrimp from the smoker and place on the grill to sear for 2-3 minutes over high heat fire, turning once. Squeeze the juice of half a lime on the shrimp while searing. Remove from the grill and squeeze the other half of the lime over the shrimp, tossing them to coat in the juice.
Using a mandolin or sharp knife, shred the lettuce and thinly slice the onion.
Add a cast iron pan to the elevated grill rack and add in the canola oil to heat up. Place the sliced onions in a bowl and sprinkle with corn starch, toss to coat. Place the onions in the oil and fry until golden and crispy. Remove from the oil to a paper towel-lined plate and season with togarashi and salt.
Remove the shrimp from the skewers and mix in with the kung pao mayo.
Add butter to the flattop and toast the brioche buns on both sides.
To plate, add a small handful of shredded lettuce to each bun. Place 2-3 shrimp per bun and spoon in some of the extra sauce. Top with crispy fried onions and chopped green onions.