Our Truffle Lobster Roll recipe was such a hit, we had to come up with another that was more acce$$ible and suitable for every day dining.
The garlic aioli shrimp roll is a wallet-friendly alternative to lobster roll, but doesn't lack its own shine next to the lobster roll. If you prefer crunchier shrimp meats over the meatier texture of lobster, this one's for you.
Also, we know that some of you don't take beef so we made a Chicken Katsu Burger with the same garlic aioli mix.
What this means is that you'll get a Chicken Katsu Burger AND Garlic Aioli Shrimp Roll in under 30 minutes!
We also made a side of Hokkaido Potato Tater Tots to go with the garlic aioli.
Here's what you'll need:
Garlic Aioli
Kewpie Mayonnaise
Minced Garlic
Salt
Paprika (optional)
Chicken Katsu Burger
Chicken Katsu
Brioche Burger Buns (halved)
Butter
Sliced Cheddar Cheese
Shrimp Roll (one roll)
Peeled Shrimps 200G
Brioche Lobster Roll Hot Dog Roll
Butter
Steps:
- Prepare aioli first. The ratio for Kewpie Mayo to garlic is 8 tbsp to 5 cloves of garlic (minced). Mix in a bowl, then cover and set aside.
- Once done with aioli, set chicken katsu and Hokkaido Potato Tater Tots (optional) on a baking tray and bake at 180 degrees for 20 minutes after pre-heating.
- While baking the Chicken Katsu, heat up pan with butter then set heat on low once butter is bubbling. Add sliced Brioche burger bun and Brioche Hot Dog roll to butter and heat. Check every minute to see if it's brown, making sure you're not burning it.
- Once done with the bread, set it aside. Add more butter if there's none left in the pan, heat, then add shrimp.
- Once cooked, switch off heat, add 2 tsp of aioli to shrimps, toss and mix well.
- Stuff shrimps into brioche hot dog roll and serve.
- Once Chicken Katsu is done, add it to burger bun, serve with cheese and aioli.
