Kung Pao Shrimp Roll
In another life (or maybe at the end of this one) I’m opening a tiki bar on the beach somewhere and sandwiches like these Kung Pao Shrimp Rolls just rock the menu. Made with smoked and fire grilled shrimp mixed in an incredible kung pao cold salad dressing, shoved into a buttered and grilled top cut bun topped with shrettuce, fried onions and a sprinkle of green onions: It’s fresh, it's crisp, it's a little spicy but with the perfect balance of acidity and absolutely crave-able. If you want to find out how to make my Kung Pao Shrimp Rolls keep reading, or jump to the full recipe.
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 the shrimp skewers 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. 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.
And now for the full recipe...
Kung Pao Shrimp Roll
Makes 2 sandwiches
Prep Time: 10 Minutes
Cook Time: 16 Minutes
Total Time: 26 minutes
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
How to Make Kung Pao Shrimp Roll
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. 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.
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