What You Need
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Kimchi Aioli
Kimchi Aioli takes the concept and flavors of a traditional kimchi recipe, incorporates that into a proprietary blend of spices and mixes it into a rich and creamy freshly made mayonnaise and chopped garlic.
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Chopped Garlic in Water
Garlic in Water is light tan in color and chopped to 1/8'' size, to promote consistency for foodservice operators in menu options where this product is used.
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Ginger Puree
Ginger Puree is made with freshly ground ginger bursting with flavor. Great as a replacement to fresh ginger and utilized across multiple menu items and dayparts.
Shrimp Taco with Spicy Kimchi Aioli, Coleslaw & Garlic
Submitted by: Louis Shatrau, Acosta Foodservice, Livonia, MI
The winning recipe from our Broker Spicy Kimchi Aioli Recipe Contest!
Prep Time
25 minutes
Cook Time
10 minutes
Difficulty
Moderate
Ingredients
For the Asian Slaw:
1 cup Standard coleslaw mix (cabbage, carrot, and red cabbage)
1 oz Rice wine vinegar
1 Tbsp Sugar
1/2 tsp Ginger (fresh is better but powder can be used)
1/2 tsp Salt
1/2 Tbsp Black sesame seeds
For the Tacos:
Sesame Oil, for sautéing
1/2 tsp Tulkoff Chopped Garlic in Water
1/2 tsp Tulkoff Ginger Puree
12 Shrimp, peeled and deveined with the tail removed
1 cup Asian coleslaw mix
3- 4”x4′ Wonton wrappers, fried to make taco shell (deep fried at 350 until crispy)
1-2 oz Tulkoff Spicy Kimchi Aioli
Directions
To make the Asian slaw, combine all ingredients in a medium bowl. Cover and refrigerate until ready to serve.
In a large pan, sauté shrimp in sesame oil with garlic and ginger.
To assemble, place 3-4 shrimp in each wonton taco shell, top with Asian coleslaw and top with Kimchi Aioli. Sprinkle extra sesame seeds on top if desired, serve and enjoy!