Hot Ginger Shrimp Salad

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb small shrimp, peeled and deveined
• 2 teaspoons mixed spice, listed below
• 3 tablespoons sesame seeds
• 1 ounce bean thread noodles
• 1 tablespoon vegetable oil
• 1/2 teaspoon sesame oil, plus
• 1 teaspoon salt
• 3 tablespoons minced fresh ginger
• 2 teaspoons minced garlic
• 1/4 cup dry sherry
• 1/4 cup rice wine vinegar
• 2 tablespoons sugar
• 1 cup diced fresh mango
• 1/4 cup chopped green onion
• 1 pinch red pepper flakes
• 3 tablespoons chopped fresh cilantro
• 8 sprigs fresh cilantro, for garnish
• 1 head bibb lettuce, cored and leaves separated
• 1/2 cup thinly sliced peeled seeded, drained cucumber
• 8 chives
• mixed spice
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano leaves
• 1 tablespoon dried thyme

Recipe

• 1 preheat a fryer to 350 degrees f.
• 2 in a bowl, season the shrimp with the spice mix.
• 3 in a small skillet, stirring, dry cook the sesame seeds over medium heat until lightly toasted. remove from the heat.
• 4 add the cellophane noodles to the fryer and fry quickly until puffed and golden. remove from the oil and drain on paper towels. season lightly with salt. set aside.
• 5 in a large skillet, heat the vegetable oil and 1/2 teaspoon sesame oil over high heat.
• 6 add the shrimp, ginger, and garlic, and quickly cook, stirring, until the shrimp are pink and firm, about 1 1/2 to 2 minutes. remove from the pan with a slotted spoon.
• 7 add the sherry and vinegar, and stir to deglaze the pan over medium heat.
• 8 add the sugar and stir to dissolve. cook until the mixture is reduced by half.
• 9 add the remaining 1 teaspoon of sesame oil, mangoes, green onions, and pepper flakes, and stir to warm through and wilt.
• 10 remove from the heat and add the shrimp and ginger mixture, and cilantro. stir to warm through and adjust seasoning, to taste.
• 11 divide the lettuces among 4 plates and top with the shrimp mixture.
• 12 arrange cucumber slices on top and sprinkle with the toasted sesame seeds.
• 13 garnish with fried noodles, cilantro sprigs, and chives, and serve immediately.