PIM'S NYT SHRIMP TILES WITH CUCUMBER AJAAD

PIM'S NYT SHRIMP TILES WITH CUCUMBER AJAAD image

Yield 6

Number Of Ingredients 15

Previous Next

For the ajaad:
1/2 cup rice vinegar
1/4 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:
1/2 pound medium shrimp, shelled and deveined
1/2 teaspoon salt
Pinch freshly ground pepper
Canola or vegetable oil
1/3 small package of frozen Chinese spring-roll skins (about 3 to 4 inches square), defrosted
1 cup loosely packed cilantro leaves.

Steps:

1. For the ajaad: 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. 2. For the tiles: 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. 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. 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.