Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Olive oil

  2. 1/2 cup 31g / 1.1oz Minced onions

  3. 2 tablespoons 30ml Small-diced red bell peppers

  4. 2 tablespoons 30ml Small-diced yellow bell peppers

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 1 lb 454g / 16oz Rock shrimp - peeled, deveined

  8. 1 tablespoon 15ml Chiffonade of cilantro

  9. 4 oz 113g Pea shoots

  10. Drizzle of sesame oil

  11. Splash of rice wine vinegar

  12. Drizzle of hoisin

  13. 2 oz 56g Chopped roasted peanuts

  14. 2 Radicchio heads - halved, cored,

  15. And grilled

  16. 4 Wonton wrappers - cut thin strips

  17. 1 tablespoon 15ml Finely-chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. In a large saute pan, heat 1 tablespoon of oil. When the oil is hot, add the onions and peppers. Season with salt and pepper. Saute for 1 minute. Season the shrimp with salt and pepper. Add the shrimp to the vegetable mixture. Saute for 3 to 4 minutes, or until the shrimp turn pink and the tails curl. Stir in the cilantro and pea shoots. Saute for 1 minute. Add the sesame oil, vinegar and hoisin. Continue to saute for 1 minute. Remove from the heat and stir in the peanuts.

  2. Thinly slice the grilled radicchio. In a mixing bowl, toss the radicchio with sesame oil, salt and pepper.

  3. In another saute pan, add the remaining oil. When the oil is hot, add the wontons and quickly pan-fry the wontons until golden, stirring constantly. Remove from the pan, and drain on paper towels. Season the wontons with salt.

  4. Mound the lettuce in the center of each plate. Spoon the warm salad over greens. Garnish with the crispy wontons and parsley.

  5. This recipe yields 4 servings.


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