Spicy Shrimp Hand Roll
By KitchenAid
Spicy Shrimp Hand Roll
By KitchenAid
Yield/Serves:
Makes 12 to 14 hand rolls
- ½ pound cooked shrimp, peeled and deveined
- 3 tablespoons mayonnaise
- 1 teaspoon Sriracha, or to taste
- ¼ pound asparagus, blanched
- 1 zucchini, ends trimmed, cut into 4-inch pieces
- 1 cucumber, ends trimmed, cut into 4-inch pieces
- Soy sauce, optional
Chop shrimp into ½-inch pieces. Combine mayonnaise and Sriracha in medium bowl. Add shrimp and toss to combine. Can be made up to four hours ahead.
Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and cucumber sections.
Cut zucchini and cucumber sheets into 6-inch pieces. Yields about 12 to 14 sheets. Evenly spread sheets out onto work surface. Absorb moisture with paper towel, if needed. Stack one cucumber sheet on top of zucchini sheet. Divide shrimp mixture between stacked sheets, and top with one or two asparagus spears. Roll tightly into a cone shape. Secure with a pick, if needed.
Serve immediately with optional soy sauce. Can be made two hours ahead and stored in refrigerator.
Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and cucumber sections.
Cut zucchini and cucumber sheets into 6-inch pieces. Yields about 12 to 14 sheets. Evenly spread sheets out onto work surface. Absorb moisture with paper towel, if needed. Stack one cucumber sheet on top of zucchini sheet. Divide shrimp mixture between stacked sheets, and top with one or two asparagus spears. Roll tightly into a cone shape. Secure with a pick, if needed.
Serve immediately with optional soy sauce. Can be made two hours ahead and stored in refrigerator.