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PEA
TENDRILS & ROCK SHRIMP SALAD WITH CRISPY WONTON STRIPS |
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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
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
From
the kitchens of the Walt Disney World Swan and Dolphin Hotel