Warm Pea Shoot And Rock Shrimp Salad With Hoisin Dressing
Ingredients
- 4 tbsp olive oil
- 0.5 cup minced onions
- 2 tbsp small-diced red bell peppers
- 2 tbsp small-diced yellow bell peppers
- 1 lb rock shrimp, peeled and deveined
- 1 tbsp chiffonade of cilantro
- 4 oz pea shoots
- 1 tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 0.3 cup chopped roasted peanuts
- 2 radicchio heads, halved, cored, and grilled
- 4 wonton wrappers, cut into thin strips
- 1 tbsp finely chopped fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Preheat a grill. Grill radicchio halves 2–3 minutes per side until slightly charred. Set aside.
- 2
In a large sauté pan, heat 1 tablespoon olive oil. Add onions and peppers, season with salt and pepper, and sauté 1 minute.
- 3
Season shrimp with salt and pepper. Add to vegetable mixture and sauté 3–4 minutes until shrimp turn pink. Stir in cilantro and pea shoots; sauté 1 minute.
- 4
Add sesame oil, rice wine vinegar, and hoisin. Sauté 1 more minute. Remove from heat and stir in peanuts.
- 5
In a separate sauté pan, heat remaining oil. Pan-fry wonton strips until golden, stirring constantly. Drain and season.
- 6
Thinly slice grilled radicchio and toss with sesame oil, salt, and pepper. Mound in center of each plate. Spoon warm shrimp salad over top. Garnish with crispy wontons and parsley.
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