1.19.2011

Recipe Box: Monchichi Salad with Ginger Hoisin-Shrimp

recipeboxheader
Monchichi Salad with ginger-hoisin shrimp

This is a picture of our favorite salad. I make it whenever I'm feeling blue/blah because it's so vibrant, festive and full of energy-restoring goodness and healthy ju-ju. It's loaded down with color and texture, and it's delightfully crunchy. You know that satisfying crunchiness you get when shoveling mouthfuls of barely moistened breakfast cereal into your mouth? (Milk ratio is key here. For the optimum crunch factor , 4:1 cereal to milk) Well, imagine that, only replace the cereal with ripply leaves of raw kale, kettle roasted peanuts, julienned carrots, shredded napa cabbage, cucumber, sweet peppers and if healthy ju-ju is of little consequence to you, crispy sesame wonton strips.

We started calling this wild concoction a Monchichi salad and I have no idea why. I tend to occasionally communicate through sound effects and guttural noises, and Monchichi just sounds right. A Monchchi, if you remember, was the popular Japanese monkey doll from the 80's. Unless there is a connection deeply lost in my subconscious, the salad and monkey are not related.

You can make this with chicken, shrimp or neither.

crispy wontons 


Monchichi Salad with Ginger-Hoisin Shrimp

Shrimp/Marinade:
1 lb shrimp, peeled, cleaned and deviened
1/2 cup hoisin sauce
1/4 cup rice wine vinegar
1/4 cup lime juice
2 tbl minced fresh ginger
2 tbl. Dijon mustard
1-1/2 tsp. Vietnamese chili sauce
1/2 cup olive oil
2 tbl. toasted sesame oil

Salad
1 head napa cabbage, shredded
1 bunch kale, deveined and chopped
1/4 head purple cabbage, shredded 
2 carrots, peeled and julienned
1 cucumber, cubed
1 large red pepper or 4 small sweet peppers, sliced
4 green onions, chopped
1 cup edamame, steamed with shells removed
1/2 cup chopped cilantro
1/2 cup kettle roasted peanuts

Wontons: 
Won-ton wrapper cut into thin strips
Oil for frying
sesame seeds
sea salt

1. In a medium bowl, whisk together marinade ingredients. Toss shrimp in marinade, cover bowl with plastic wrap and refrigerate for 1 hours.
2. Heat grill pan over medium heat. Add shrimp and cook for a minute or two on each side, until they have turned pink.
3.  In a large skillet, heat vegetable oil to 375°. Fry wonton strips, in batches, for 10-20 seconds or until lightly browned. Drain on paper towels.While still warm, sprinkle with salt and sesame seeds. 
3. In a large bowl, combine all salad ingredients. Pour marinade over salad and toss to incorporate. Top with shrimp. Sprinkle wontons on top of salad and enjoy! 


3 comments:

  1. yuuuuuuum!

    You inspired me with your marathon training which gave me the boost I needed to agree to that 1km swim in a few weeks. So thank you!

    And I'll have a look at the Goodreads website, sounds like a good idea!

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  3. Oh, now that looks just delicious!

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