Lemon Shrimp Salad
|Medium shrimp||1 Pound, shelled and deveined|
|Finely minced fresh ginger||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Minced lemon zest||1 Tablespoon|
|Safflower oil/Other vegetable oil||3 Cup (48 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Ginger syrup||2 Tablespoon (From Preserved Stem Ginger)|
|Wonton skins||8 , cut into 1/4-inch- wide strips|
|Soy sauce||1 Tablespoon|
|Rice sticks||2 Ounce, separated into small bundles|
|Chinese chili sauce||1⁄2 Teaspoon|
|Romaine lettuce||8 Large|
|Shredded carrots||1 Cup (16 tbs)|
|Thinly sliced scallions||1⁄4 Cup (4 tbs)|
1. In a large saucepan of boiling water, cook the shrimp until opaque throughout, 1 1/2 to 2 minutes. Drain and transfer to a bowl of ice water. Split the cooled shrimp in half lengthwise, pat dry, cover and refrigerate.
2. In a small jar, combine the lemon zest, lemon juice, ginger syrup, soy sauce, chili sauce, salt, fresh ginger, garlic and 2 tablespoons of the safflower oil. Cover tightly and shake vigorously.
3. In a large skillet, heat the remaining oil over moderate heat until it just begins to smoke. Cook the wonton strips in several batches until light golden brown, about 1 minute. Using tongs or a slotted spoon, transfer them to a tray lined with paper towels. Cook the rice stick bundles in the same oil until they puff, about 10 seconds; drain on paper towels. (The can be prepared to this point up to several hours ahead.)
4. Stack the romaine leaves and roll up from a long side into a tight cylinder. Slice the roll at 1/8-inch intervals and transfer the shredded lettuce to a large mixing bowl. Add the carrots, scallions and cooked shrimp. Shake the dressing, pour it over the salad and toss. Gently fold in the fried wonton skins and rice sticks. Serve immediately.