eld.
TO MAKE SHRIMP SALAD:.
Combine the shrimp, celery and red
Place shrimp and celery in a large bowl.
Combine all sauce ingredients and blend well.
Pour over shrimp mixture and toss well.
Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
Garnish with tomatoes and serve.
In a large bowl, toss together shrimp, onion, celery and cilantro.
Stir together remaining ingredients and pour over shrimp salad mixture.
Stir well.
Chill for at least 2 hours.
ently to combine.
Combine shrimp and peanut oil in a
To make the dressing, whisk together palm sugar, fish sauce, lime juice and tamarind paste. Set aside.
Combine shrimp and garlic in a large mortar with a pinch of salt. Crush with pestle to form a paste. Add peanuts and roughly crush. Add tomatoes and chilies, pounding gently to bruise and combine. Transfer to a large bowl with papaya, green beans and dressing. Toss well to combine. Serve with rice and cucumber spears.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
br>Peel and devein the shrimp. Brush a bit of oil
o a boil drop in shrimp and reduce heat to medium
lend.
Stir in shrimp.
Season salad to taste with salt
for dressing in food processor.
put garlic pepper and ginger.
whirl until small.
add oil and vinegar.
then honey.
then peanut sauce.
then red pepper.
last cilantro.
dont overprocess.
salad.
mix together all veggies.
toss in soybeans and almonds.
lastly add shrimp.
toss with as much salad dressing as you like.
top with wonton strips.
To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.
bout 1 teaspoon of the shrimp filling.
Using a small
To make the dressing, whisk the lime juice, fish sauce, sugar and chili together in a small bowl until the sugar dissolves.
In a medium bowl, combine the calamari, oil, ginger and garlic. Toss to coat, then cover and chill for 10 mins.
Preheat a griddle pan to high. Cook the calamari for 1-2 mins, turning, until curled and golden. Place the salad, cucumber, tomatoes and herbs in a serving bowl and top with cooked calamari. Drizzle with dressing, toss well and serve.
Heat oil in a large saucepan over high heat. Deep-fry wonton wrappers for 1 min, or until golden. Drain on paper towels. Break 2 wrappers into pieces. Reserve remaining whole.
In a large bowl, combine shrimp, lettuce, bean sprouts, avocado, mint and broken wonton wrappers.
For the chili-lime mayonnaise, whisk together mayonnaise, lime zest, lime juice, chili and ginger. Season.
Place 1 unbroken wonton wrapper on each serving plate. Top with shrimp salad and drizzle with mayonnaise.
Heat a heavy-based frying pan on high. Add corn and stir for 5 minutes, until golden. Remove and cool. Place in a bowl with other salad ingredients.
To make the dressing, combine ingredients in a screw-top jar. Season to taste and shake. Pour over salad and serve.
Shrimp -- Bring a medium pot of
hile pork marinates, prepare cucumber salad.
Wash, but do not
he boil. Add the jumbo shrimp and cook until they turn
nd replace top.
Warm Shrimp Salad: Chop shrimp into small pieces and
In a bowl, combine the shallot, chili sauce, olive oil and lime juice and zest, mixing well. Stir in the shrimp, red pepper and salt and pepper. (Salad can be refrigerated at this point for up to 4 hours. When ready to use, bring to room temperature and drain any excess liquid).
Add chopped cilantro and mix well,.
Arrange endive leaves on a platter, fill each with 1 1/2 teaspoons of shrimp salad and serve.