Sesame Shrimp Salad
A very exciting recipe! It was wonderful and we all had to have seconds! We made this pre-long weekend, so we could test it! Right! Cooking Light Magazine, May 2008 edition. 15 minutes cooling time.
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INGREDIENTS
Nutrition- 1
- 3
- 1tablespoon water
- 1
- 2teaspoons chili-garlic sauce, divided (such as Lee Kum Kee)
- 1 1⁄2teaspoons fish sauce
- 1⁄2
- 1
- 2teaspoons dark sesame oil, divided
- 24
- 5
- 1 1⁄2cups trimmed watercress leaves
- 1 1⁄2cups shredded carrots
- 1⁄3cup chopped fresh cilantro
- 1⁄3cup chopped of fresh mint
- 2tablespoons toasted sesame seeds
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DIRECTIONS
- Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.
- Microwave at HIGH 40 seconds or until sugar dissolves.
- Cool.
- Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
- Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade or preserves, and 1 teaspoon oil in a large bowl, stirring with a whisk.
- Add shrimp to bowl; toss to coat.
- Marinate shrimp in refrigerator 15 minutes, tossing occasionally.
- Remove shrimp from bowl, reserving marinade.
- Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
- Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
- Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
- Combine cabbage and remaining ingredients in a large bowl.
- Drizzle fish sauce mixture over cabbage mixture; toss well to coat.
- Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.
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