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  • Sep 9th 2019
  • 0 comment


  • 250g cooked shrimp, peeled and deveined

  • 3 tablespoons mayonnaise
  • 1 teaspoon Sriracha, or to taste
  • 100g asparagus, blanched
  • 1 zucchini, ends trimmed, cut into 4-inch pieces
  • 1 cucumber, ends trimmed, cut into 4-inch pieces
  • Soy sauce, optional


Chop shrimp into 1.5cm pieces. Combine mayonnaise and Sriracha in medium bowl. Add shrimp and toss to combine. Can be made up to 4 hours ahead

Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and cucumber sections.

Cut zucchini and cucumber sheets into 12cm pieces. Yields about 12-14 sheets. Evenly spread sheets out onto work surface. Absorb moisture with paper towel, if needed. Stack 1 cucumber sheet on top of zucchini sheet. Divide shrimp mixture between stacked sheets, and top with 1 or 2 asparagus spears. Roll tightly into a cone shape. Secure with a pick, if needed.

Serve immediately with optional soy sauce. Can be made 2 hours ahead and stored in refrigerator