• Jicama Shrimp Tacos with Asian Slaw

    Ingredients

    Yield: 8 small appetizer portions

    • Ingredients
      Amount
    • Roasted Guajillo Salsa
      ⅓ cup
    • Shrimp, 21 – 25, P and D
      1 lb.
    • Olive oil
      2 Tbsp.
    • Jicama
      1 ea.
    • Turmeric
      1 tsp.
    • Dry mustard, ground
      ½ tsp.
    • Kikkoman Seasoned Rice Wine Vinegar
      ¼ cup
    • Cabbage, shredded for slaw
      3 cup
    • Green onions, sliced thin on a bias
      4 ea.
    • Cilantro, chopped
      3 Tbsp.
    • Rosemary Ginger Sauce
      ¼ cup
    • Kikkoman Sriracha Hot Chili Sauce
      To taste

    Red Guajillo Chile Salsa with Garlic, Onion and Tomatillos

    Yield:2 cups

    • Ingredients
      Amount
    • Vegetable oil
      as needed
    • Guajillo chilies, dried
      1 oz.
    • Tomatillos, husked and rinsed
      1 lb.
    • White onion, sliced
      2 oz.
    • Garlic cloves, peeled
      4 ea.
    • Salt
      1½ tsp.
    • Sugar
      ½ tsp.

    Rosemary Ginger Sauce

    Yield: 1½ cups

    • Ingredients
      Amount
    • Ginger, peeled and chopped
      ¾ cup
    • Shallots, sliced
      1 ea.
    • Lemongrass, bottom 8" chopped
      1 stalk
    • Thai bird chilies
      2 ea.
    • Vegetable oil
      2 Tbsp.
    • Coconut milk
      1 can
    • Rosemary
      8" piece
    • Kikkoman Seasoned Rice Wine Vinegar
      ¾ cup
    • Kikkoman Lime Ponzu
      2 Tbsp.
    • Kikkoman NuMami Sauce
      2 tsp.

    Method

    1. Prepare the Roasted Guajillo Salsa and place ⅓ cup into a large bowl. Add the shrimp, and allow them to marinate for 1 hour in the refrigerator. Bring the shrimp to room temperature.
    2. Heat olive oil in a pan, and add the shrimp, sautéing until just cooked. Set aside.
    3. Peel the jicama and slice it on a meat slicer into round slices, as thinly as possible. Set aside. Once sliced, do not chill the jicama or it will become too stiff to fold into a taco.
    4. In a small bowl, mix the rice wine vinegar, turmeric and mustard. Brush each slice of jicama with this mixture to season it.
    5. In a large bowl, toss the cabbage, onions and cilantro, and dress it with the remaining vinegar, mustard and turmeric mixture.
    6. Take two slices of jicama and fold them together like a tortilla taco, overlapping the two pieces slightly. Fill the jicama taco with the slaw and shrimp. Continue shaping and filling the tacos with the remainder of the filling ingredients. Serve the tacos with wedges of lime and drizzle them with the rosemary ginger sauce and red guajillo salsa (recipes follow). If you want added heat, garnish with a few drops of Kikkoman Sriracha Hot Chili Sauce.
    7. Note: Alternatively, you can fill these jicama tacos with Rock Cod Ceviche with Herbs.

    Red Guajillo Chile Salsa with Garlic, Onion and Tomatillos

    1. Turn on the broiler. Remove the stems from the chilies, slice them open, and remove and discard the seeds.
    2. In a small skillet, add oil to reach a depth of about ¼-inch, and set over medium heat. When the oil is adequately heated, add in the chiles. They should sizzle in the oil and take about 15-20 seconds on each side to toast properly. You will know when they are done when they change to a brick red color. Take care not to burn them, as this will result in a bitter flavor. Remove the chiles from the pan, and blot the oil off of them on a paper towel.
    3. Set the tomatillos on a baking sheet and place under the broiler until they are soft and have charred black, about 5 minutes. Set aside to cool.
    4. Pre-heat the oven to 425°F. Spread out onions and garlic on a baking sheet and place in the oven. Roast them for about 15 minutes until golden, stirring every couple of minutes to prevent burning or sticking. Allow the mixture to cool to room temperature.
    5. Combine the roasted tomatillos and their juice, and the chiles to a blender. Blend until the mixture has reached a smooth consistency. Pour three quarters of the puree into a large bowl.
    6. Coarsely chop the roasted onion and garlic, and add them to the blender. Pulse repeatedly until the garlic and onions are nicely blended with the chile mixture, but with visible chunks remaining. Add a little water if necessary to achieve the desired consistency.
    7. Scrape into a bowl, and add salt and sugar to taste.

    Rosemary Ginger Sauce

    1. Heat oil in a sauce pan on low, and add the ginger, shallots, lemongrass and chilies. When the ingredients become aromatic and the shallots are translucent, add the coconut milk and rosemary. Stir to mix, and simmer until reduced by one third.
    2. Pour the mixture in a blender and puree until it has reached a very smooth consistency. Strain the mixture through a fine sieve into a bowl.
    3. Add the Kikkoman Seasoned Rice Wine Vinegar, Ponzu and NuMami Sauce, and adjust seasoning to taste. It will require a surprising amount of seasoning since the flavors are very bold.
    4. Refrigerate the sauce to give it a thicker consistency. Warm and serve the sauce with Shrimp "Tacos".
    5. Note: Reaching desired consistency depends on two steps: First, be sure to allow the coconut milk to simmer long enough until it has enough body that is does not run when spooned onto a plate. Second, be sure to blend the sauce long enough in the blender so that more of the ingredients that add body are able to pass through the sieve.