Dim Sum

Created by:

Frank Anderson — Portland, ME

Paying homage to of one of China’s traditional favorites, this grilled cheese sandwich hits all the right notes with Wisconsin pepper jack and cream cheese alongside shrimp. From spicy sriracha, fragrant fresh herbs, and sweet hoisin, the small, bite-sized portions are big on flavor.


Preheat broiler to high.

For aioli: Mix mayonnaise, sriracha and garlic in small bowl. Add salt to taste. Set aside.

For patty: Place shrimp, ginger, garlic, scallions, soy sauce, egg white and salt in bowl of food processor. Process for about 10 seconds or until well blended. Add cream cheese and pulse a few times. Form mixture into 2 patties the size of the toast and chill while preparing slaw.

For vinaigrette and slaw: Whisk together vinaigrette ingredients. Toss precut slaw with herbs and vinaigrette; salt to taste. Let marinate while cooking patty.

For sandwich: Pour about 1/2-inch oil into a skillet and heat to 325°F. For each sandwich, fry 1 side of 2 slices toast until golden brown. Simultaneously, heat nonstick pan over medium heat. Sear both sides of 1 patty until almost cooked through. Add 1 slice of pepper jack to untoasted side of 1 bread slice. Broil to melt cheese and remove from oven. Drizzle aioli over entire surface. Top with shrimp patty. Evenly distribute coleslaw over and top with 5 jalapeño slices. Drizzle with 1 tablespoon of hoisin sauce and top with other slice of toast.



For spicy aioli:

  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha
  • 1/2 teaspoon garlic, grated, preferably with a Microplane®
  • Salt to taste

For patty:

  • 3/4 pound 16/20 shrimp, peeled and deveined
  • 1/2 teaspoon ginger, grated, preferably with a Microplane®
  • 1/4 teaspoon garlic, grated, preferably with a Microplane®
  • 2 scallions, sliced
  • 1 tablespoon soy sauce
  • 1 egg white
  • 1/2 teaspoon salt
  • 1/4 cup (2 ounces) Wisconsin Cream Cheese

For slaw vinaigrette:

  • 1/4 cup ponzu sauce
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • Zest of 1 lime

For slaw:

  • 1 cup precut slaw mix (green and red cabbage, carrots)
  • 6 leaves mint, torn
  • 3 basil leaves, torn
  • 1 tablespoon cilantro, chopped
  • Salt to taste

For sandwich:

  • Grape seed or vegetable oil, for frying
  • 4 slices Texas toast, crusts removed
  • 4 slices Wisconsin Pepper Jack cheese
  • 10 thin slices jalapeño chile
  • Hoisin sauce, for drizzling
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