Shrimp Tiles With Cucumber Ajaad
Published May 6, 2006
Sasha Eisenman for The New York Times
- Total Time
- 40 minutes, plus refrigeration
- Rating
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Ingredients
FOR THE AJAAD
½ cup rice vinegar
¼ cup plus 1 tablespoon sugar
Pinch of salt
1 clove garlic, peeled and slightly crushed
2 red jalapeños, halved lengthwise, seeded and very thinly sliced
3 cups peeled, quartered, seeded and thinly sliced cucumber
Handful cilantro leaves and chopped peanuts
FOR THE TILES
½ pound medium shrimp, shelled and deveined
½ teaspoon salt
Pinch freshly ground pepper
Canola or vegetable oil
⅓ small package of frozen Chinese spring-roll skins (about 3 to 4 inches square), defrosted
1 cup loosely packed cilantro leaves
Nutritional analysis per serving (6 servings)
13 grams carbs; 61 milligrams cholesterol; 120 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 1 gram fiber; 267 milligrams sodium; 9 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE AJAAD:
- Step 1
In a small saucepan, combine the vinegar, sugar, salt, garlic and jalapeños. Bring to a boil, reduce heat to low and simmer for 15 minutes. Taste it; it should be sweet, sour, salty and a little spicy (in that order). Adjust the flavors as needed. Discard the garlic clove and transfer the mixture to a medium serving bowl to cool. Once cooled, fold in the cucumber, then cover and refrigerate. When ready to serve, garnish with cilantro leaves and chopped peanuts.
FOR THE TILES:
- Step 2
Using a food processor, purée the shrimp, salt and pepper. Sauté a small spoonful of the mixture in a bit of oil to check for seasoning; if needed, add more salt and pepper to the raw mixture.
- Step 3
Cut the square sheets of spring-roll skins diagonally. In a large wok or skillet, pour in oil to a depth of 2 inches and heat over medium-high heat. Meanwhile, assemble the tiles by spreading a teaspoon of the shrimp mixture evenly over an entire triangle (to the edges). Place a cilantro leaf in the middle, then cover with another triangle, pressing them together firmly to adhere. Repeat until all the filling is used.
- Step 4
Test the oil by dropping in a piece of spring-roll wrapper. It should immediately puff up. Adjust heat as necessary and fry the tiles, a few at a time, until golden. Use a slotted spoon to transfer to a baking sheet lined with paper towels. Place the tiles on a serving platter, and top each with a bit of ajaad. Serve.
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