Wasabi question...Am trying to make ShrimpBurgers with a Wasabi Mayo -

C

cactussue

Well-known member
Ingredients call for 1/4 cup of prepared Wasabi

mixed with mayo, ginger, soy sauce, sugar.

How (or can I?) do I substitute powdered wasabi for the prepared?

Thanks!

 
That is a lot of wasabi, and I love wasabi. That would be almost

a whole can of the powdered wasabi that I buy. Just prepare it according to the can's directions and measure that out to mix with the mayo. I would perhaps start with a little less unless your group can handle it. Let us know how the recipe turns out, shrimpburgers with wasabi mayo sounds delish!

 
This sounds good too, and I have some fresh tuna, but today it is going to be Lazy Woman Sushi

for lunch. We just love it. I am making the spicy tuna version. I forgot to buy the cukes though. smileys/frown.gif

 
Thanks Dawn - I was thinking 1/4 cup of wasabi was A LOT too!

My hormones were starting to sweat as I was reading the recipe!
I wasn't sure about the taste difference between the powder and prepared but I will definitely try it. Thanks for the tips!

 
I loved the shrimp burgers in North Carolina on Atlantic Beach,

they are hamburger buns piled with "special sauce" aka thousand island dressing, battered fried bay shrimp and chopped lettuce. Sigh. Sure wish there was somewhere here that sold them. I no longer deep fry at home, makes my tiny pad smell like Long John Silvers on a hot day...

 
I'm laughing at myself. I couldn't figure out what "stabilize the Egg" meant. Must be using that

Green Egg BBQ. honestly, I had to read that over and over again. LOL! BGE must be the site for Big Green Egg---duh.

 
You're right - BigGreenEgg, but most of the recipes come from Food Network and other

home cookbooks - they just add more spice and barbque or smoke for more flavor!
I am a convert, but the bread part I can't say I'm a fan. I love pizza from the BGE, but my sourdough? Not too sure.....

 
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