SAKU SAKU CABBAGE WRAPS WITH PANKO-CRUSTED SHRIMP

Cabbage is commonly used in Japanese cuisine to add balance to heavy ingredients, especially fried foods. As a nutrient-dense, satisfyingly crunchy, low-carb alternative to standard wraps, Saku Saku cabbage is perfectly matched with panko-fried shrimp in this wrap recipe. Add in smooth avocado and creamy aioli for a delicious, balanced meal.  

• INGREDIENTS:

  INGREDIENTS

  • 4 large Saku Saku leaves

  • 1 avocado

  • Carrot, for garnish 

  For Shrimp: 

  • 8 shrimp

  • 1 cup panko 

  • 3 eggs

  • 1 cup all-purpose flour 

  • Parsley, chopped (optional)

  Aioli: 

  • 4 tbsp kewpie mayonnaise

  • ½ lemon - juice 

  • 1 tsp fennel seeds or minced fresh tarragon

  • ¼ tsp lemon zest

  • 1 pinch cayenne pepper

  • Salt and black pepper to taste

• DIRECTIONS:

  1. Prepare the Saku Saku by setting aside 4 large leaves that can be used as wraps. 

  2. Slice avocado as desired. If using carrot garnish, slice as desired. 

  3. Prepare aioli by mixing aioli ingredients together in a bowl. Set aside. 

  4. Pre-heat oven to 450˚F. 

  5. Prepare ingredients for shrimp: crack the eggs into one bowl, place flour into another bowl, and place panko into a third bowl. If using, add chopped parsley to panko and mix. 

  6. Dip shrimp one at a time into each bowl: first coat with flour, then dip into egg to coat, and then into panko mixture. Make sure whole shrimp is coated with each layer. Place on a baking sheet separated from one another. Sprinkle olive oil on each shrimp.

  7. Bake for 7 minutes. Turn and bake for another 3 minutes, or until panko is golden brown. 

  8. Let cool for several minutes before serving. 

  9. Place Saku Saku leaves on a plate and add two shrimp to each, plus aioli and avocado. 

  10. Enjoy!