Cold Shrimp Hors D'Oeuvre

[huiray]

Interesting about the rice cracker holding up best.  It is of note to me that the batter for the kueh pie tee cups uses rice flour - perhaps at another time, if one has the mold in hand, one could experiment with making thicker cups (thicker batter? more rice flour?) and see how those perform with leaving wet stuff in them for hours.

 

I buy those Sesmark rice thins myself from time to time and enjoy them thoroughly.  I seem to remember that I've seen them in two sizes (i.e. a bigger one...?) but I may be mistaken.

[KennethT]

I think they look great - but if you want a little more gloss at service time, and don't want to take the time to do full assembly at teh last minute, can you put some of the sauce in a disposable pipette and put a few drops on the shrimp right before plating?

ETA: or maybe use a small brush?

Edited October 7, 2014 by KennethT (log)

[Chris Hennes]

That's a good idea, I'll give that a shot. For completeness, here's a photo of the non-spicy version (no radish, kimchee, or gochujang, and a little hoisin added in its place):

 

[MelissaH]

Would a couple of drops of sesame oil help to maintain the gloss during the cold rest?

[Chris Hennes]

It's a  thought, but I'm concerned it would add too much flavor. I'm trying to keep things light to make sure the taste of the shrimp is front and center.

[MelissaH]

I understand.

 

I know you've already made your mind up, but my next-door neighbor does a fantastic shrimp-on-a-stick version: a blanched snap pea pod and a cooked shrimp, on a toothpick, sprinkled with sesame oil, salt, and black sesame seeds. Tasty and easy!