Shrimp and Minari Wraps: A Flavorful Delicacy!
Enjoy shrimp and minari together in every bite! Shrimp and Minari Wraps are perfect for special gatherings and a delightful appetizer with drinks.
Love shrimp? Love minari? You’ll love how easy these are to pick up and enjoy! Let’s dress up our shrimp in a vibrant green minari coat! ^^
Main Ingredients- 30 cocktail shrimp
- 1/2 bunch fresh minari (water parsley)
Spicy Dipping Sauce (Chojang)- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp vinegar
- 0.5 Tbsp oligosaccharide (or corn syrup)
- Sesame seeds, to taste
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp vinegar
- 0.5 Tbsp oligosaccharide (or corn syrup)
- Sesame seeds, to taste
Cooking Instructions
Step 1
Thoroughly wash the minari under running water. For extra peace of mind, you can soak it in a light vinegar-water solution for a few minutes before rinsing. While washing, try to arrange the minari stalks neatly; this will make it much easier to wrap them around the shrimp later.
Step 2
We’re going to briefly blanch the minari in boiling water. First, dip the stems into the hot water for about 10 seconds, then submerge the leafy tops. The stems require a little more cooking time to become tender, while the leaves cook very quickly.
Step 3
Once the minari leaves are tender, immediately remove them from the boiling water and rinse under cold water to stop the cooking process. Overcooking can make the minari stems tough, so a quick blanch is key. Gently hold the blanched minari together and squeeze out any excess water. This helps maintain its shape when wrapping.
Step 4
In the same water used for blanching the minari, cook the cocktail shrimp until just pink. Immediately rinse them under cold water to remove any fishy odor. The fragrant aroma of the minari will beautifully complement the shrimp, resulting in a clean and refreshing taste.
Step 5
Now for the fun part – wrapping! To create neat wraps, start by placing the minari leaf end at the bottom and gently roll it around the shrimp. If your minari stalks are particularly long, you can trim them to a more manageable size before wrapping for easier handling.
Step 6
Oh no, I ran out of store-bought chojang! So, I’ll whip up a quick homemade version. Combine 1 Tbsp gochujang, 1.5 Tbsp vinegar, 0.5 Tbsp oligosaccharide, and a sprinkle of sesame seeds. Adding sesame seeds introduces a lovely nutty flavor to the dipping sauce, enhancing the overall taste experience.
Step 7
Arrange the rolled shrimp and minari wraps beautifully on a plate, all facing the same direction. Behold, your vibrant and delicious Shrimp and Minari Wraps are ready! If you have any leftover minari, you can also make simple minari wraps without shrimp. It’s a dish that looks elegant but is surprisingly easy to make, bringing a wonderful sense of accomplishment!
