Sriracha Shrimp Tostada
Ingredients:
Water
Kosher salt
Shrimp 30/40’s shell on
Cucumber seedless diced ¼ inch
Tomato diced ¼ inch
Yellow onions diced ¼ inch
Serrano Chile chopped fine
Cilantro chopped
Kosher salt
Ground black pepper
Garlic granulated
Lime juice
Mayonnaise
Tostadas
Chinese Chicken Salad
32 Ounces
1 Teaspoon
1 Pound
1 Small
8 Ounces
3 Ounces
1 Teaspoon
3 Tablespoon
1½ Teaspoons
¼ Teaspoon
¼ Teaspoon
4 Limes
4 Teaspoon
4 each
Preparation:
Bring water and salt to a boil. Add shrimp, bring
shrimp back to quick boil. Let shrimp cool, then peel
and dice. In a bowl add diced tomatoes, onions,
Serrano chilies, cucumber, cilantro, spices, lime juice,
shrimp, mix; then place in refrigerator for one hour.
Spread 1 teaspoon of mayonnaise on each tostada.
Top with shrimp mix. Serve with Sriracha sauce.
Ingredients:
Whole bone in chicken breasts with skin
Scallions (1 thinly sliced)
Peeled fresh ginger thinly sliced
Finely grated ginger
Salt
Vegetable oil(plus more for frying)
Wonton wrappers cut into 1/3 inch strips
Unseasoned rice vinegar
Asian sesame oil
Peanut Butter
Soy sauce
Freshly ground pepper
Baby Bok choy whole sliced thin
Romaine heart ¼ inch
Carrot julienned
Cilantro leaves
Chopped roasted salted peanuts
1½ Pounds
4 Scallions
1-inch piece
2 Teaspoons
To taste
3 Tablespoons
8 Wonton
3 Tablespoons
1 Tablespoon
1 Tablespoon
1 Tablespoon
To taste
4 ounces
1 Each
1 Medium
3 Tablespoons
1/3 Cup
Preparation:
In a saucepan, cover the chicken breast with water and bring to a simmer over high heat.
Reduce the heat to low and skim. Add the 3 whole scallions, sliced ginger and pinch of salt.
Simmer until the chicken is cooked, about 25 minutes. Transfer the chicken to a plate and let
cool. Discard the skin and bones and shred the meat. In a medium saucepan, heat ½ inch of
vegetable oil over moderately heat until shimmering. Add a small handful of the wontons strips
and fry over moderate heat until crisp and golden brown, about 10 seconds. Drain on paper
towels and repeat with the remaining wonton strips. Ina bowl, whisk the rice vinegar with
sesame oil, peanut butter, soy sauce, grated ginger and 3 tablespoons of vegetable oil. Season
with salt and pepper. In a large bowl, toss the sliced scallions, bok choy, lettuce, carrot, cilantro
and peanuts. Add the chicken, won ton strips and dressing; toss and serve.