Warm Pea Shoot And Rock Shrimp Salad With Hoisin Dressing

Recipe Ingredients

4 tablespoons	60ml	Olive oil
1/2 cup	31g / 1.1oz	Minced onions
2 tablespoons	30ml	Small-diced red bell peppers
2 tablespoons	30ml	Small-diced yellow bell peppers
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Rock shrimp - peeled, deveined
1 tablespoon	15ml	Chiffonade of cilantro
4 oz	113g	Pea shoots
		Drizzle of sesame oil
		Splash of rice wine vinegar
		Drizzle of hoisin
2 oz	56g	Chopped roasted peanuts
2		Radicchio heads - halved, cored,
		And grilled
4		Wonton wrappers - cut thin strips
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

In a large saute pan, heat 1 tablespoon of oil. When the oil is hot, add the onions and peppers. Season with salt and pepper. Saute for 1 minute. Season the shrimp with salt and pepper. Add the shrimp to the vegetable mixture. Saute for 3 to 4 minutes, or until the shrimp turn pink and the tails curl. Stir in the cilantro and pea shoots. Saute for 1 minute. Add the sesame oil, vinegar and hoisin. Continue to saute for 1 minute. Remove from the heat and stir in the peanuts.

Thinly slice the grilled radicchio. In a mixing bowl, toss the radicchio with sesame oil, salt and pepper.

In another saute pan, add the remaining oil. When the oil is hot, add the wontons and quickly pan-fry the wontons until golden, stirring constantly. Remove from the pan, and drain on paper towels. Season the wontons with salt.

Mound the lettuce in the center of each plate. Spoon the warm salad over greens. Garnish with the crispy wontons and parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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