Salsa Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Seaweed Salsa

Recipe from: Kathleen MacLeod

2 sheets nori (dried seaweed, see note)
¼ head napa cabbage
1 carrot
½ red bell pepper
1 Tablespoon dark sesame oil
1 Tablespoon rice vinegar
1 ½ teaspoons chili garlic sauce (see note)
Salt and pepper to taste

Chiffonade (roll and cut into very thin strips) the nori and cabbage. Julienne the carrot and red pepper. Place vegetables in a large bowl.

In a small bowl, combine sesame oil, rice vinegar and chili garlic sauce. Pour the vinaigrette over the vegetables and toss. Season to taste with salt and pepper.

Note:
Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

Note:
Find nori and chili garlic sauce in the Asian grocery stores and the Asian section of many supermarkets.

Serving Suggestion:
Shrimp Shui Mai with Grilled Pineapple Sauce and Seaweed Salsa

Siu Mai (dumplings):
2 medium shrimp
1 green onion
1 teaspoon ground ginger
½ teaspoon minced garlic
1 egg white
¼ teaspoon sesame seeds
⅛ teaspoon salt
Small, square won ton wrappers

Pineapple Coulis (sauce):
1 Tablespoon firmly packed brown sugar
1 Tablespoon dark sesame oil
½ fresh pineapple, peeled and trimmed
2 cloves garlic
1 shallot
Juice from ½ lime
2 Tablespoons chopped fresh cilantro
2 Tablespoons chopped fresh mint
½ fresh jalapeño chili — Wear gloves
⅛ teaspoon salt
1 (6-ounce) can pineapple juice

To make siu mai:
Combine shrimp, green onion, ginger, garlic, egg white, sesame seeds and salt in food processor and pulse until smooth. Place 1 ½ tablespoons of mixture in the center of a won ton wrapper. Dampen the edge and pinch and pleat it around the edge of the filling, leaving the top open, like a basket. Repeat with remaining wrappers and filling. Steam siu mai in a bamboo steamer or metal steamer basket, with water at a low boil, until they are firm, about 4 to 5 minutes.

To make coulis:
Whisk together brown sugar and sesame oil and toss pineapple in the mixture until well-coated. Grill or broil the pineapple until the sugar caramelizes and the fruit is well-browned. Cool.

In a blender, combine pineapple, garlic, shallot, lime juice, cilantro, mint, jalapeño and salt and purée. If too thick, thin with pineapple juice.

To serve:
Pour a puddle of pineapple sauce on each plate and add siu mai. Top with a heaping tablespoon of salsa.