Ingredients
Shrimp Toast
1# small shrimp, cleaned
1 tbs. ginger, grated
1 small bunch cilantro, stems removed and cleaned
1 egg white
1 tsp. sesame oil
1 tsp.Salt
1 tsp. white pepper
2 tbs. white and/or black sesame seeds
12 slices white bread, crust removed
1 cup peanut oil or neutral oil
Vinaigrette:
2 cups rice vinegar
1/4 cup light miso paste
1/4 cup sweet chili sauce
1 cup peanut oil
Salt and Pepper to taste
Salad:
4-5 cups greens–arugula, baby mustard, tatsoi or whatever’s seasonal
1 red pepper, julienne
Preparation
Shrimp Toast: Combine first eight ingredients in food processor and pulse until it is a course paste. Spread forcemeat evenly on slices of white bread. Place peanut oil in deep saucepan over meduim heat. Saute shrimp toasts forcemeat-side-down and cook until golden. Flip and continue cooking until golden brown. Set on absorbent paper to drain. Cut into desired shapes. Hold in warm oven or at room temperature.
Vinaigrette: Combine vinegar, miso and chili sauce in food processor. Slowly add peanut oil until emulsified. Season to taste with salt and pepper.
Assembly: Gently toss salad mixture with vinaigrette to taste. Place shrimp croutons on top and enjoy!
