Brioche shrimp rolls with Thai sweet chili chips -
Ingredients (about 3 portions)?
- 12 medium shrimps
- 3 small medium brioche rolls
- 3 lemon wedges
- 1 pack Thai sweet chili chips (or other spicy chips)
- 1/2 cup chopped celery stalk
- 4 tablespoons mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon smoked paprika
- Some unsalted butter
How?
It's not necessary to use Thai sweet chili chips, other type of spicy chips work too, or even better, use spicy Cheetos.
Slice an opening on top of brioche rolls for the shrimp filling. Spread some unsalted butter on the sides of brioche rolls. Take a non-stick pan, sear the bread till slightly browned and that buttery aroma comes out.
Peel and devein the shrimps. Blanch the shrimps, drain and pat dry with kitchen towel. Cut into two to three smaller chunks. Mix the shrimps with chopped celery stalk, mayonnaise, lemon juice, Sriracha, smoked paprika, salt, and black pepper. Taste and adjust with more seasonings if needed.
Now just need to assemble the rolls. Stuff the shrimp filling into brioche rolls. Crumble some spicy chips on top, also serve some whole chips on the side, along with lemon wedges.
I got the idea of using crumbled chips as topping from a popular restaurant in downtown LA. Can't recall the name of the place now, but such idea has been imprinted in my head for years. Finally, it's my term to translate that inspiration into an actual dish.
As for the filling, since Sriracha was used as one of the seasonings, I think Thai sweet chili chips work really well here. Some similarities can be found in both ingredients.
Put that aside, we can't find spicy Cheetos here in Taiwan, what's up with that!?
Other shrimp related recipes:
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