ASIAN SHRIMP SALAD
Steps:
- Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
- Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.
ORIENTAL SHRIMP SALAD (PADMA LAKSHMI)
A delicious low carb salad with marinated shrimp, fresh salad veggies and a tangy asian inspired dressing
Provided by Chelley-Chelle
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Make the paste: In a blender combine the first 9 ingredients and blend until pureed.
- In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
- Make the salad: In a large bowl combine the 6 salad vegetables.
- Make the dressing: In a bowl whisk together the 6 salad dressing vegetables.
- Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot.
- Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked.
- Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss.
- Divide among serving dishes and sprinkle with the sesame seeds.
Nutrition Facts : Calories 254.2, Fat 10, SaturatedFat 1.4, Cholesterol 191, Sodium 1282.4, Carbohydrate 17.6, Fiber 5.5, Sugar 7, Protein 24.8
ASIAN-INSPIRED SALAD
We are addicted to this salad! It goes very well with sushi or as a meal itself with grilled chicken on top. This is one of my most requested recipes.
Provided by erinn in tbay
Categories Vegetable
Time 10m
Yield 1 salad(you determine the size)
Number Of Ingredients 13
Steps:
- Mix dressing ingredients in a jar and shake.
- Wash and tear lettuce into a bowl, add carrots, peppers, celery to bowl and toss.
- Put dressing and bowl on table with bean sprouts, nuts and sesame seeds in individual bowls and tell your guests to create their own salad.
Nutrition Facts : Calories 1809.9, Fat 198.5, SaturatedFat 25.7, Sodium 1584.5, Carbohydrate 11.3, Fiber 0.3, Sugar 8.9, Protein 3.2
PAN-ASIAN FRIED RICE (PADMA LAKSHMI)
I usually just make the rice the night before in the rice cooker. The flavors in this rice will make you never want to get take out again!! Warning!! Does not double well, unless you have a restaurant size wok, don't double.
Provided by Chelley-Chelle
Categories Rice
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 28
Steps:
- Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon.
- Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes.
- Let stand for 5 minutes.
- Transfer rice to a bowl and fluff with a fork.
- Discard bay leaves.
- Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt.
- In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside.
- Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds.
- In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot.
- Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant.
- Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes.
- Add the celery and cabbage and stir-fry 3 minutes more.
- Add the garam masala and Szechuan sauce, and stir-fry 2 minutes.
- Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender.
- Add the rice and egg sheets, and stir-fry until rice is heated through.
- Season with the chili paste, sesame oil, and cilantro.
- Adjust seasonings. Transfer mixture to a large serving dish.
Nutrition Facts : Calories 310.7, Fat 11.7, SaturatedFat 1.9, Cholesterol 46.6, Sodium 195.3, Carbohydrate 44.7, Fiber 4.8, Sugar 6.1, Protein 8
THAI MANGO SALAD WITH MARINATED SHRIMPS
I sort 'threw together' this salad for my Asian X'mas dinner. Very refreshing and can be made up to 3-4 hours ahead. This salad is made in a few stages - all very easy and quick. The wonton cups can be made a day ahead, stored in an airtight container. Assemble just before serving, so that the wonton cups don't get soggy. If you want to assemble ahead, serve in small lettuce cups. You can also use scallops instead of shrimps.
Provided by WaterMelon
Categories Mango
Time 4h45m
Yield 15 serving(s)
Number Of Ingredients 19
Steps:
- First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350°F; cool and store them in airtight container up to 1 day ahead.
- Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan.
- Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool.
- Peel the shrimps and set aside.
- Make the dressing/marinade- combine all ingredients in a small bowl.
- Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results.
- A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl.
- Add the shrimps and dressing, toss to coat and chill.
- Assembly- place wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving.
Nutrition Facts : Calories 55.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 9.3, Sodium 242.1, Carbohydrate 12, Fiber 0.7, Sugar 5.6, Protein 2.1
COLD MARINATED SHRIMP AND AVOCADOS
Make and share this Cold Marinated Shrimp and Avocados recipe from Food.com.
Provided by KathyP53
Categories Summer
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients and set aside.
- Whisk together lime juice through pepper. Gradually whisk in olive oil.
- Gently stir lime juice mixture into shrimp mixture to coat. Chill at least one hour. Garnish with cilantro leaves and red onion.
Nutrition Facts : Calories 270.5, Fat 17.2, SaturatedFat 2.5, Cholesterol 110.5, Sodium 280, Carbohydrate 18.4, Fiber 4, Sugar 10, Protein 13.6
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