PEA TENDRILS & ROCK SHRIMP SALAD WITH CRISPY WONTON STRIPS
PICKLED GINGER VINAIGRETTE

Ingredients for Ginger Vinaigrette:
½ Cup Japanese Pickled Ginger
½ Cup Rice Wine Vinegar
¼ Cup Sesame Oil
¼ Cup Peanut Oil
Kosher Salt, Pepper and sugar to Taste

Ingredients for Shrimp:
40 Small Rock Shrimp, (cleaned & deveined)
Ginger Vinaigrette
Kosher Salt and Pepper to Taste
½ Lb. Wonton Sheets, (cut into thin Julienne strips)
3 Cups Corn Oil

Ingredients for Asian Flavored Foam:
½ Cup Rice Wine Vinegar
1 Tbsp. Granulated Sugar
2 Egg Yolks
¼ Cup Sesame Oil
¼ Cup Peanut Oil

4 Oz. Pea Tendrils



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Method for Pickled Ginger Vinaigrette:
In a blender puree pickled ginger with ½ a cup of rice wine vinegar. Slowly add a ¼ of a cup of sesame oil and a ¼ of a cup of peanut oil. Season to taste with salt, pepper and sugar.

Method for Shrimp:
Cook shrimp in boiling water for 3 minutes. Shock them with ice water, drain. Lightly toss them with some of the vinaigrette, salt and pepper. Deep-fry the wonton strips in corn oil until golden brown.

Method for Asian Flavored Foam:
In a blender, combine ½ a cup of rice wine vinegar, 1 tbsp of sugar and 2 egg yolks. Blend until foamy. Slowly add a ¼ of a cup of sesame oil and a ¼ of a cup of peanut oil while blending. Mixture should have a frothy consistency.

Presentation:
Lightly toss pea tendrils and wonton strips with Pickled Ginger Vinaigrette. Equally distribute 4 portions onto plates and top each salad with 10 shrimp. Streak foam on plates.

Yield: 4 portions


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