Shrimp Shui Mai with Grilled Pineapple Sauce and Seaweed Salsa

To make siu mai: Combine shrimp, green onion, ginger, garlic, egg white, sesame seeds and salt in food processor and pulse until smooth. Place 1 1/2 tablespoons of mixture in the center of a won ton wrapper. Dampen the edge and pinch and pleat it around the edge of the filling, leaving the top open, like a basket. Repeat with remaining wrappers and filling. Steam siu mai in a bamboo steamer or metal steamer basket, with water at a low boil, until they are firm, about 4 to 5 minutes.

To make coulis: Whisk together brown sugar and sesame oil and toss pineapple in the mixture until well-coated. Grill or broil the pineapple until the sugar caramelizes and the fruit is well-browned. Cool. In a blender, combine pineapple, garlic, shallot, lime juice, cilantro, mint, jalapeno and salt and puree. If too thick, thin with pineapple juice.

To make salsa: Chiffonade (roll and cut into very thin strips) the nori and cabbage. Julienne the carrot and red pepper. Place vegetables in a large bowl.

In a small bowl, combine sesame oil, rice vinegar and chili garlic sauce. Pour the vinaigrette over the vegetables and toss. Season to taste with salt and pepper.

To serve: Pour a puddle of pineapple sauce on each plate and add siu mai. Top with a heaping Tablespoon of salsa.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

Note: Find nori and chili garlic sauce in the Asian grocery stores and the Asian section of many supermarkets.