Asian-Inspired Seafood Feast

These are some of the recipes we threw together for my last night in Dubai. With the exception of the Crab Rangoon (which I've been making for about 9 years) these were mostly new experiments that turned out quite well.

I'm particularly in love with the Sesame Wonton Triangles (from a recipe at Epicurious.com) and can see myself making those again and again as a vessel to transport all manner of delicious toppings from table to mouth... Another pleasant surprise was the marinade on the salmon main course. It turned out absolutely delicious, with flavors that managed to complimented the salmon without overpowering it. Below are recipes for our appetizers and main course. (We decided to be lazy and go with store-bought ice cream for dessert...)

Sesame Wonton Triangles with Smoked Salmon and Wasabi Cream Cheese
For the Triangles
   1/4 cup sesame oil
   1 egg white
   16 wonton wrappers
sesame seeds
Whisk together oil and egg white. Lay several wonton wrappers out on a cutting board and brush with egg white mixture. Sprinkle with sesame seeds, then cut diagonally into triangles. Bake in a pre-heated 350°F oven until golden, about 10 to 15 minutes. Repeat with remaining wonton wrappers.

For the Wasabi Cream Cheese
   1 tablespoon (or more to taste) wasabi paste
   4 oz. cream cheese (reduced fat works fine)
   1-2 teaspoons lemon juice
   1-2 teaspoons sour cream
Mix all ingredients together. Season to taste with salt and lemon juice as needed. Place in a zip-top bag with a ~1/4-inch whole cut in the corner for piping onto wonton triangles.

For the Wasabi Vinaigrette:
   1 tablespoon rice vinegar
   1 teaspoon chopped chives (or substitute minced scallion greens)
   2 teaspoons wasabi paste
   1 teaspoon grated fresh ginger
   /2 teaspoon sesame oil
Whisk all ingredients together and set aside.

For Assembly:
   1 tablespoon chopped chives (or substitute minced scallion greens)
   1 teaspoon toasted sesame seeds
   2-3 ounces smoked salmon, thinly sliced and cut into 1/2-inch by 2-inch strips

Top each wonton triangle with ~1/2 teaspoon of the wasabi cream cheese. Top with a piece of smoked salmon, then brush the top of the salmon with the vinaigrette. Repeat for remaining triangles and move to a platter, then sprinkle with chives and sesame seeds.

Makes 32 triangles.


Crab Rangoon
   250g krab (imitation crab), chopped
   250g-400g cream cheese (depending on your preferred consistency)
   1 teaspoon Worcestershire sauce
   1/4 teaspoon granulated garlic
   salt to taste
   crushed red pepper flakes to taste
   1 package wonton wrappers
      Sweet Chili Sauce to serve

Place first seven ingredients (krab through red pepper flakes) in a large bowl and stir to combine well. Place a scant half teaspoon of the mixture in the center of a wonton wrapper. Dip your finger in a bowl of water and lightly wet two adjacent sides of the wrapper with your finger. Fold the wrapper to form a triangle, with the two dry sides in contact with the two wet sides. Seal the edges, being careful not to leave any air pockets. Set aside, being sure not to overlap finished triangles. Repeat until you run out of filling or wrappers.

Heat oil to 375°, then deep fry rangoon in small batches until golden brown and crispy. Serve with Sweet Chili Sauce and enjoy...

Makes ~40 Crab Rangoon.


Grilled Prawns with Lemongrass, Chilies, and Mint
   750g large prawns (shell on)
   8-12 Thai bird chilies, minced
   3 cloves garlic, minced
   3 tablespoons fish sauce
   3-4 tablespoons lime juice
   2-3 teaspoons sugar
   4 stalks lemongrass, tough outer leaves removed, tender portion of stalks finely minced
   2 shallots, thinly sliced
   2 scallions, thinly sliced
   1/2 cup mint leaves, torn
      fried wonton strips, to serve (optional)
      lettuce, to serve

Remove shells from the body of the prawns, butterfly, and devein, leaving tails and heads on. Season the prawna lightly with salt, then thread them onto skewers and place on an oiled grill and cook over moderately high heat until just cooked through.

Meanwhile, pound the chilies and garlic in a mortar and pestle until very fragrant. Combine with fish sauce, lime juice, sugar, and lemongrass. When prawns are cooked, gently toss them with this lemongrass-chili mixture. Serve with thinly sliced shallots and scallions, torn mint leaves, wonton strips (if using), and lettuce.

Serves 3-4 as an appetizer.


Soy-and-Ginger-Marinated Salmon
   1/4 cup soy sauce
   1/4 cup sake
   3 tablespoons fresh lime juice
   3 tablespoons grated fresh ginger
   1 tablespoon sugar
   1kg center-cut salmon (skin on for easier grilling)
      1 pound Chinese greens (such as bok choy), steamed, to serve
Combine the first five ingredients (soy sauce through sugar) in a small saucepan and stir over moderate heat until sugar dissolves. Set aside to cool, then add salmon and marinate 2-4 hours.

Preheat a gas grill. Place salmon on the grill skin-side-down and lower the heat. Grill until just barely cooked through. Serve on a bed of steamed greens.

Serves 4.