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Sonoma Modern American
Sesame Shrimp with celery salad and wasabi foam
Serves 4
3 T peanut oil
1 tsp sesame oil
12 oz shrimp peeled and deveined, leaving tails on
1 T chopped ginger
1 tsp chopped garlic
1 tsp ea white and black sesame seeds
½ tsp chili paste
1 ½ tsp plum sauce
1 ½ tsp soy sauce
1 T chopped cilantro
Sauté shrimp in peanut and sesame oil . When ½ way cooked add ginger, garlic and sesame seeds. Toss for 30 seconds. Add all other ingredients. Toss together. Add splashes of water if too thick. Divide onto 4 plates. Garnish with celery salad and wasabi foam. Serve and Enjoy!!!!!
Celery Salad
2 ribs celery washed and sliced on a bias
1 T peanut oil
½ tsp lime juice
1 tsp plum sauce
½ tsp ginger
1 tsp each chopped mint and cilantro
Combine all.
Wasabi Foam
1 stalk lemon grass
3 slices ginger
¼ cup white wine
1 T rice wine vinegar
4 stems of cilantro leaves and all
Bring all ingredients to a boil. Remove from stove and let cool. When cool strain.
1 T fresh wasabi
1 egg white
Blend ingredients with broth in a blender or use a portable cappuccino frothier. Once pureed you can foam it with a whisk. Spoon froth over the shrimp.
