Asian Shrimp Salad

For the Shrimp
24 medium shelled shrimp, tails attached
1/2 cup flour
1/2 cup Panko breadcrumbs
6 tablespoons Maille® Honey Dijon
Vegetable Oil

For the Salad
4 scallions
1 red pepper
1 large carrot
8 radishes
1 cup bean sprouts
1 tablespoon sesame seeds
1 tablespoon pink peppercorn
8 sprigs cilantro

For the Vinaigrette:
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon Asian fish sauce
1 teaspoon shredded fresh ginger
Salt and Pepper to taste

Mince the scallions. Cut red pepper and carrot into thin strips and finely slice the radishes. Roast the sesame seeds in the oven for 4 minutes at 400° until toasted and crush the pink peppercorn in a mortar. Mince the cilantro as desired.

Coat the shrimp in the flour, then in the Honey Dijon and finish in the Panko breadcrumbs. On the stove, start warming the vegetable oil over medium heat in a pan. Place shrimp inside before the oil gets hot and cook shrimp 2 minutes on each side until crispy and golden brown.

In a bowl, whisk all liquid ingredients of the vinaigrette and mix with shredded fresh ginger. In another big bowl, put all vegetables together and pour the vinaigrette on top. Mix well.

Put the salad on a plate and garnish top with sesame seeds and pink peppercorn. Top the salad with the cooked shrimp. Finally, garnish with cilantro.

Serves: 4


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