Radiccio-Freshwater Shrimp Wraps with Ponzu-Fried Onion Sauce

Radiccio-Fresh Water Shrimp Wraps with Ponzu & Fried Onion Dipping Sauce

Time: 30 minutes (approx.)
Effort: Easy (but you need to have patience!)
Serves: 2 (makes 4 wraps each)

8 radiccio leaves
8 freshwater shrimp with tails on (sold at most Asian grocery stores – usually in the freezer section) (See photo below)
1/4 of an 8 oz cream cheese package, chilled and cut into 8 strips
8 sprigs of Mache salad leaves
8 sprigs of watercress
1 oz Wasabi (premixed)
1 sheet of Nori (seaweed) cut into 8 strips
Warm water
1/2 cup Ponzu sauce
2 tbsp lemon juice
2 tbsp Oriental fried onions

  1. Combine the Ponzu sauce with the lemon juice and fried onions. Refrigerate.
  2. Place all your ingredients in small bowls or on plates to get ready to wrap. 
  3. Lay one radiccio leaf on a board and place one shrimp in the middle with the tail hanging out at the rounded end of the leaf. 
  4. Place one cream cheese strio over the shrimp.
  5. Add a sprig of Mache salad and a sprig of watercress. 
  6. Spread a little wasabi over the top.
  7. Roll up the radiccio leaf starting at one of the edges making sure it’s tightly rolled.
  8. Quickly run a strip of Nori through warm tap water then wrap it around the middle of your roll. 
  9. Set aside and repeat with the rest of the radiccio and ingredients.

Lay the rolls on decorative plates or a serving platter and serve with the Ponzu-onion sauce. 

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