Chef Henry Yan,
Dim Sum Garden
Serve this tangy Asian salad as a meal or an appetizer.
Ingredients
Coleslaw
4 large carrots, peeled in ribbons
4 daikon radishes, peeled in ribbons
1 English cucumber, peeled in ribbons
pinch of salt
1 medium egg
2 red chiles, diced
Vinaigrette
1/2 cup sugar
1/2 cup vinegar
1 cup water
Sesame Shrimp
2 tsp canola oil
8 large shrimp, deveined and shelled (leave tails on)
1 medium egg
2 tsp flour or corn starch
1/2 cup sesame seeds
Method
Coleslaw
1. Using paper towel, squeeze excess water from vegetables.
Vinaigrette
1. In a small bowl, whisk together sugar, vinegar and water.
2. Pour vinaigrette over shredded vegetables.
3. Cover with plastic wrap and 2. In a medium-sized bowl, combine all vegetables and salt with a wooden spoon. Set aside.
Sesame shrimp
1. In a medium-sized frying pan, heat oil over medium-high heat.
2. In a small bowl, beat egg with a fork.
3. Put flour and sesame seeds in two more small bowls.
4. Dredge shimp in egg, then flour, then sesame seeds.
5. Fry shrimp for about 3 mins per side until pink. Set aside.
Assembly
1. Heat large frying pan over medium heat.
2. In a small bowl, beat egg with a fork.
3. Add egg to pan and fry for 3 mins. Do not flip.
4. Remove fried egg from pan and cut into long, thin ribbons.
5. Serve salad with sesame shrimp on side. Top salad with egg rib
Yield 8 servings