Japanese shrimp and avocado appetizers
Reduced calorie mayonnaise
1 tsp(s), wasabi paste
½ large, seedless, cut into twenty-four 1/4-inch-thick slices
½ medium, quartered and then cut into 24 slices
8 oz, about 24 small, peeled and deveined
2 tbsp(s), sliced, finely chopped
24 piece(s), small
- To make wasabi mayonnaise, in a small bowl, stir together mayonnaise, wasabi powder (or paste) and soy sauce until smooth.
- To assemble appetisers, place cucumber slices on a serving platter and spread each with 1/2 teaspoon of wasabi mayonnaise. Place a slice of avocado on top and then top each with a shrimp; sprinkle with radish and top with a mint leaf. Yields 2 appetisers per serving.