|
Features for "Hot Ginger Shrimp Salad"
Served as accompaniment. Non-vegetarian dish. Speciality: Occasion - Dinner Party.
Ingredients for "Hot Ginger Shrimp Salad" (Click here for measurement conversion) 1 lb
small Shrimp, peeled and deveined
2 teaspoons Mixed Spice, listed below
3 Tablespoons Sesame Seeds
1 ounce bean thread
Noodles
1 Tablespoon Vegetable Oil
1/2 teaspoon Sesame Oil
1 teaspoon Salt
3 Tablespoons minced fresh Ginger
2
teaspoons minced Garlic
1/4 cup dry Sherry
1/4 cup Rice Wine Vinegar
2 Tablespoons Sugar
1 cup diced fresh Mango
1/4 cup chopped Green Onions
1 pinch Red Pepper Flakes
3 Tablespoons chopped fresh Cilantro
8 sprigs fresh Cilantro,
for garnish
1 Head Bibb Lettuce, cored and leaves separated
1/2 cup thinly sliced peeled seeded, drained Cucumbers
8
Chives
Mixed Spice
2 1/2 Tablespoons Paprika
2 Tablespoons Salt
2 Tablespoons Garlic Powder
1 Tablespoon
Black Pepper
1 Tablespoon Onion powder
1 Tablespoon Cayenne Pepper
1 Tablespoon dried Oregano Leaves
1 Tablespoon
dried Thyme
Method for "Hot Ginger Shrimp Salad"
Preheat a fryer to 350 degrees F. In a bowl, season the shrimp with the spice mix. In a small skillet,
stirring, dry cook the sesame seeds over medium heat until lightly toasted. Remove from the heat. Add the cellophane noodles
to the fryer and fry quickly until puffed and golden. Remove from the oil and drain on paper towels. Season lightly with
salt. Set aside. In a large skillet, heat the vegetable oil and 1/2 teaspoon sesame oil over high heat. Add the shrimp,
ginger, and garlic, and quickly cook, stirring, until the shrimp are pink and firm, about 1 1/2 to 2 minutes. Remove from the
pan with a slotted spoon. Add the sherry and vinegar, and stir to deglaze the pan over medium heat. Add the sugar and stir to
dissolve. Cook until the mixture is reduced by half. Add the remaining 1 teaspoon of sesame oil, mangoes, green onions, and
pepper flakes, and stir to warm through and wilt. Remove from the heat and add the shrimp and ginger mixture, and cilantro.
Stir to warm through and adjust seasoning, to taste. Divide the lettuces among 4 plates and top with the shrimp mixture.
Arrange cucumber slices on top and sprinkle with the toasted sesame seeds. Garnish with fried noodles, cilantro sprigs, and
chives, and serve immediately.
Comments
Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 4
You may also be interested in
Mango Shrimp Salad
Lemony Shrimp and Couscous
Salad
Warm Quinoa Salad With Shrimp and Asparagus
Disclaimer: e4eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
|
