Here is something different when you are tired of same ol' dinners. There were a lot of shishito peppers to be consumed, so along with the shrimp, I made shishito tempura and made wraps out of them. I also made ginger aioli by mixing dashes of ginger salad dressing and mayonnaise to top them off. Crunchy and creamy wraps will wake up your taste buds.
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| Garnish with cilantro |
Tempura batter:
1 cup flour
1 Tbsp corn starch
1 cup seltzer water
salt
Mix all of the ingredients for the batter. Dip shrimp and shishito peppers one by one in the batter, and fry them in canola oil.
Ginger dressing aioli:
3 Tbsp mayonnaise
2 Tbsp Makoto ginger dressing
Purple cabbage cole slaw:
1/2 head purple cabbage, shredded
1/4 cup carrots, shredded
Handful cilantro, chopped
1/4 purple onion, diced
1 Tbsp spicy mustard
3 Tbsp red wine vinegar dressing
1/4 tsp cumin
Dash hot sauce
Dash worcestershire sauce
Dash soy sauce
Dash chili oil
Salt and pepper to taste
Spread cabbage slaw on the bottom of a soft tortilla. Add shrimp and shishito pepper tempura, slices of avocado, tomatoes, cilantro and top it off with ginger dressing aioli.
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