SPICY SHRIMP STACKS WITH MANGO SALSA

These Spicy Shrimp Stacks with Mango condiment ar a fun twist on a spicy Golden State roll, screw-topped with a fast dip and drizzled with spicy-sweet Bang Bang sauce!

These Spicy Shrimp Stacks with Mango condiment ar certain to become your next favorite summer dinner – they seem to be a delicious no-cook possibility for those hot summer nights wherever the thought of change of state all turns you off. There is such a burst of spirited flavours everywhere the place during this instruction, from the sourish mango condiment to the crisp, salty battercake strips and fast dip. 

SPICY SHRIMP STACKS WITH MANGO SALSA

I was impressed to form these Shrimp Stacks from a seriously superb ahi tuna poke stack I had at the freshly opened succulent Club restaurant in downtown provincial capital for a friend's birthday some weeks back. Let Maine tell you this place is fancy – which includes the food! 

I created some tuna poke bowls some months back with a non-traditional sesame-crusted sear on the surface of the fish. Super tasteful and that i extremely advocate you utilize this instruction if you are going to re-create these shrimp stacks with tuna poke.

INGREDIENTS :

• 1 in sheet nori (seaweed find itgrocery stores near the take to go sushi or Asian sauces aisle)
• Wonton or tortilla strips
• 30 frozen cooked shrimp, defrosted
• Sesame seeds to garnish

Bang Bang sauce:

• 1/2 cup mayo
• 2 tsp Sriracha
• 2 tsp sweet chili sauce
• 1/4 tsp salt

Quick guacamole:

• 1-2 tsp lime juice
• 1 clove smallgarlic minced
• 1 avocado mashed
• 1/2 tsp herbamare or sea salt

Mango salsa:

• 1/4 cup red onion diced
• 1/4 cup cilantro chopped
• 1 tbsp lime juice
• 1/2 mango diced
• 1/4 cup red pepper diced
• 1/4 tsp to 1/2salt

Sushi rice:

• 3/4 cup water
• 1/2 tsp salt
• 2 tbsp rice wine vinegar
• 1/2 cup dry sticky rice
• 1 tbsp sugar

INSTRUCTIONS :

1. In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).
2. Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
3. In a 1 or 2 cup measuring cup (I used a 2 cup measuring cup and it was the perfect size for dinner), spoon in mango salsa until a there is a thin layer, then spread half of the avocado mixture overtop. Layer with shrimp, then strips of nori, then sticky rice.
4. Press down hard, then trace with a knife all the way around the measuring cup to loosen mixture. Dump onto a plate, careful to make sure mixture remains in tact.
5. Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce overtop using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds and serve with fresh limes and soy sauce.

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