Bangkok Salad With Miso Dressing Recipe - Cooking Index
Bangkok Salad With Miso Dressing Recipe - Cooking Index
Fermented soybean paste-called miso-is the key ingredient here.
Courses: Salads| 1/3 cup | Rice vinegar | |
| 2 tablespoons | White or yellow miso | |
| 2 tablespoons | Garlic cloves - peeled (large) | |
| 1 tablespoon | Sugar | |
| 2 teaspoons | Chopped fresh ginger | |
| 1/2 cup | Olive oil | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 cups | Vegetable oil - for deep-frying | |
| 20 | Wonton wrappers - cut 1/3" squares | |
| 1 x | Romaine lettuce - torn bite-size |
Puree vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.
Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.
Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.
This recipe yields 4 servings.
Source:
Bon Appetit, January 1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.