This was a fun meal to prepare
The first thing that I did was to create a marinade that, when done, would double as a soup.
About 8 cloves of Garlic – finely chopped
Salt and Pepper.
2 tablespoons of Ginger Juice
1 tablespoon of red paper flakes
1 tablespoon of Apple Cider Vinegar
2 tablespoons of White Miso Soup Concentrate (I use OrganicVille brand)
2 tablespoons of Soy Sauce
32 oz of Organic Vegetable Broth
2 tablespoons f Mirin Rice Cooking Wine
2 teaspoons of Sesame Oil
Mix everything really well and add the shrimp to the mixture
Let this sit for a couple hours.
I took the shrimp out of the marinade and wrapped them in wonton wrappers and put them in the air fryer for about 15 minutes at 350 degrees. While these were cooking, I put the marinade in a pot and brought to a rolling boil for about 5 minutes. After turning off the soup, I added a package of Kame Read to Serve Cooked Thai Rice Stir Fry Noodles.
On the plate are the firecracker shrimp, edamame with garlic and chili oil, avocado topped with pickled ginger and wasabi and the soup.
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