Its lunch-box week! This week, we'll be posting delicious recipes to make lunch time more healthy and delicious!
I was always intrigued by the delicate salads served in posh Chinese restaurants. They seem so complex and there’s so much texture to them! Chinese (more like the Indianised version of it) is by far my favorite cuisine so I experiment with a lot of Chinese dishes. This Chinese shrimp salad recipe is one such outcome. I’ve used different ingredients like purple cabbage, fried cashew nuts and shrimps to build layers of texture. Try it out, it’s fun and delicious!
I was always intrigued by the delicate salads served in posh Chinese restaurants. They seem so complex and there’s so much texture to them! Chinese (more like the Indianised version of it) is by far my favorite cuisine so I experiment with a lot of Chinese dishes. This Chinese shrimp salad recipe is one such outcome. I’ve used different ingredients like purple cabbage, fried cashew nuts and shrimps to build layers of texture. Try it out, it’s fun and delicious!
INGREDIENTS:
- 250g shrimp marinated in ginger, garlic, lemon and salt
- 1 cup corn flour
- 4 tbsp soy sauce
- ½ cup mushroom sliced
- 2 tbsp butter
- ½ cup sauted cashew nuts
- ½ cup onions
- ½ cup red bell pepper
- ½ cup green bell pepper
- ½ cup yellow bell pepper
- ½ cup purple cabbage (prepare it like kimchi- add 2 tbsp sliced ginger, red chili sauce olive oil, 2-3 tbsp tomato ketchup and store it in a jar or bottle for about 5-6 hours before putting it in the salad)
- ½ cup iceberg lettuce ( also called green Chinese cabbage)
METHOD:
- Take a flat plate (I used a square shaped flat ceramic plate) and place the iceberg lettuce at the base. Drizzle olive oil, lime and a pinch of salt.
- On top of the iceberg lettuce spread the kimchi evenly. If there is leftover sauce drizzle it over the salad base to give it a punch of acidity.
- In another bowl put the onion, red, yellow and green bell pepper. Add lime and salt. Mix well and spread it over the salad. Leave aside and prepare the shrimps, mushrooms and cashew nuts.
- For the shrimps, coat them in corn flour. Fry them in a wok till they turn brown. Add the soy sauce and finish it off by stirring it for 1-2 minutes and keep it aside.
- In a pan, put the butter. When hot, add the mushrooms and sauté for 3-4 minutes till cooked. Keep aside. Add a bit of olive oil in the pan and fry the cashew nuts until they are golden brown.
- Now bring all the components together. Add the mushrooms over the layer of vegetables and then add the shrimps. Gently squeeze a little lime juice over the shrimps.
- Garnish with cashew nuts and serve.
TIPS: Serve with bread loaves or serve it with sweet corn soup!