- ½ cup rice wine vinegar
- 1 tablespoon Sriracha sauce
- 2 ½ teaspoons finely chopped ginger
- 1 ½ teaspoons kosher salt
- 2 tablespoons ketchup
- ½ head napa cabbage, shredded (4 cups)
- 4 medium green onions, roughly chopped
- ½ cup shredded carrots
- ¼ cup roughly chopped cilantro, plus more for garnish (optional)
- 1 pound shrimp, peeled and deveined
- 1 tablespoon five-spice powder
- 2 tablespoons sesame oil
- 1 garlic clove, finely chopped
- ¼ cup finely chopped shallots
- ¼ cup mirin
- 1/3 cup mayonnaise (low fat or fat free may be used)
- 8 slider buns or rolls, or 4 hot dog buns, cut in half
- First, prepare the slaw. In a blender, combine the rice wine vinegar, Sriracha, 1 teaspoon of the ginger, 1 teaspoon of the salt, and the ketchup. Puree until smooth. Set aside.
- Place the cabbage in a large bowl. Add the vinegar puree, the green onions, carrots, and cilantro and mix well. Pour into a large casserole dish and press down flat. Cover tightly with plastic wrap and let sit at room temperature for 2 hours or in the refrigerator overnight. Stir occasionally to keep the ingredients well mixed so that the cabbage "pickles."
- Pat the shrimp dry with a paper towel. In a medium bowl, toss the shrimp with the five-spice powder and the remaining ½ teaspoon salt to coat evenly and thoroughly.
- In a large sauté pan over medium-high heat, add the sesame oil. Once the oil is hot, add the shrimp and sauté until golden, about 1 minute on each side. If your pan is not large enough to avoid overcrowding of the shrimp, do this in two separate batches using 1 tablespoon of sesame oil for each batch. Moderate the heat so that you do not burn the spice on the bottom of the pan during the second batch. Remove from the pan to a plate.
- To the same pan, add the garlic, the remaining 1 ½ teaspoons ginger, and the shallots. Sauté until golden, about 2 minutes. Add the mirin and cook until absorbed. It will look like a thick sauce. Transfer to a medium bowl and add the mayonnaise. Chop the shrimp into ½-inch pieces and add to the bowl, mixing to evenly coat the shrimp in the sauce.
- Place the slider buns on a plate. Scoop out any extra bread from inside the buns. Spoon the shrimp mixture onto the bottom. Add a large spoonful of the cabbage mixture on top of the shrimp. Let it spill over. Close the bun if desired, serve on a plate with a garnish of cilantro or a little more of the slaw.
"The art of great cooking is making people want more. That's the brilliance of these sliders. Like tapas, these small bites make you want to keep grazing. The five-spice seared shrimp have a sweet, golden, crispy coating. The star anise, with its naturally high sugar content, caramelizes the outside. Everything comes together with mirin, fresh ginger, garlic, shallots and the spicy, crunchy heat of pickled cabbage," said Saad.
Full story: Spice up your diet with flavorful meals