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.
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
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.
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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