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Chinese Coleslaw with Sesame Shrimp

Chef Henry Yan,
Dim Sum Garden

Serve this tangy Asian salad as a meal or an appetizer.

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

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

1. Using paper towel, squeeze excess water from vegetables.

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.

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

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