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INGREDIENTS:

• 12-16 large raw, deveined shrimp

For the dipping sauce:


• 1/2 cup soy sauce


• 2 Tbs rice wine vinegar (or white wine vinegar)


• 1 tsp minced garlic


• 2 tsp minced fresh peeled ginger


• 2 tsp light brown sugar


• pinch of red pepper flakes (optional)


• 2 tsp sesame oil


• 2-3 Tbs chopped green onions (optional)


For the wasabi pea crust:


• 3/4-1 cup ground wasabi peas


• 1/2 cup all-purpose flour


• 2 beaten eggs

PROCEDURE:

Peel off most of the shell, leaving the tail part of the shell on.
Use a mixing bowl to combine 1/2 cup soy sauce, 2 Tbs rice wine vinegar, or white vinegar, 1 tsp of minced garlic, 2 tsp of minced fresh ginger, 2 tsp of light brown sugar, a sprinkling of red pepper flakes...if you want a little extra heat....and a drizzle of sesame oil and some chopped green onions and whisk it up.

Use a food processor to grind about 1 cup of wasabi peas…then set up a dredging station, using 3 different shallow bowls, with ½ cup all-purpose flour, 2 beaten eggs and the ground wasabi peas.

As far as crusting the shrimp, do them one at a time dredging them first in the all-purpose flour, then the beaten egg, roll them around in the ground wasabi peas and place them on a clean plate.

Turn the heat to medium high, underneath a large non-stick pan and add a splash of vegetable oil to the pan. When the oil is hot, carefully add the shrimp one at a time.

Stay with them and carefully flip them over as they cook and you may want to stand them up their edge, with their tails sticking up in the air at some point. Turn the heat down a bit if it seems like the shrimp are moving along too quickly and, when you're happy that they are cooked through put the soy dipping sauce in a small bowl, on the plate, with the shrimp on the side.

HINTS:
Make the soy dipping sauce a bit ahead of time to allow the flavors to come together. You can find wasabi peas in the specialty isle of larger supermarkets or in Asian specialty stores. Believe it or not, you may like to add an optional squeeze of wasabi paste to the soy dipping sauce if you are a big fan of wasabi...the wasabi crusted shrimp are not super hot themselves.