Shrimp and WaterCress Cones with Seaweed
Chef Gysela
Nod to retro Pavilion Garden. today these are Nori cones - not called out as seaweed. retro to the day of cutting edge Asian fusion to Heath Food. Low calorie, 160 per serving
Course Appetizer
Cuisine American
- 4 16/20 Shrimp Peeled and deveined
- 1 TBSP Sake
- 1/2 tsp. Ginger Finely sliced
- 2 sheets Pressed Seaweed (Nori) Cut into quarters
- 8 sprigs Watercress
- 1 oz Radish Sprouts
- 1 oz shredded Daikon
- 3 oz Cantaloupe or Mango
split the shrimp lengthwise in half and marinate in Sake and ginger for 10 minutes.
Boil the shrimp in water for 30 seconds until it curls into corkscrews.
drain and cool.
For each roll, spread 1 TBSP sushi rice over quarter of the nori. Shiny side is down.
Place watercress and radish sprouts in the center, diagonally over the rice and one shrimp corkscrew.
Fold and roll into cone.
Serve with shredded Daikon and sliced Cantaloupe.
Keyword asian fusion healhy