Traditionally Gado Gado is served as a beautiful medley of vegetables, hard-boiled egg, crunchy prawn crackers and peanut dressing. We’re taking ours to the next level with a trendy egg swap: umami-loaded quick cured egg yolks. Portioned out atop each plate of mixed veggies and spicy peanut dressing, these indulgent gems add runny richness to the fresh flavor profile. Puffed, golden-brown shrimp toast serves as an addictive final garnish.
Traditionally Gado Gado is served as a beautiful medley of vegetables, hard-boiled egg, crunchy prawn crackers and peanut dressing. We’re taking ours to the next level with a trendy egg swap: umami-loaded quick cured egg yolks. Portioned out atop each plate of mixed veggies and spicy peanut dressing, these indulgent gems add runny richness to the fresh flavor profile. Puffed, golden-brown shrimp toast serves as an addictive final garnish.
Ingredients 6 Servings
- Spicy Peanut Dressing
- 1/3 cup creamy peanut butter
- 1/4 cup rice vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 tablespoon lime juice
- 1/2 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- Shrimp Toast
- 2/3 cup finely chopped cooked shrimp
- 3 egg whites, separated and divided
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/2 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 2 teaspoons finely chopped fresh cilantro
- 1 green onion, finely chopped
- 6 slices very thin white bread, crusts removed
- 2 Soy Ginger Cured Egg Yolks*, (see Cooking Tip for recipe link)
- 1 tablespoon water
- 3/4 cup panko bread crumbs
- Gado Gado Salad
- 12 red endive leaves
- 1 medium carrot, halved and thinly sliced lengthwise
- 1/4 pound French green beans (hericot verts), trimmed and cooked
- 1/2 cup assorted teardrop tomatoes, halved
- 1/2 cup thinly sliced baby cucumbers
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup shredded Napa cabbage
-
1/4
cup
daikon radish sprouts
![substitution]( "substitution")
Substitutions available
- other leafy sprout, such as alfafa, broccoli or lentil sprouts
- 6 Soy Ginger Cured Egg Yolks*, (see Cooking Tip for recipe link)
INSTRUCTIONS
- 1 For the Dressing, mix all ingredients in medium bowl with wire whisk until smooth. (If a thicker dressing is desired, whisk in an additional 1 tablespoon peanut butter.) Cover and refrigerate until ready to serve.
- 2 For the Shrimp Toast, mix shrimp, 1 of the egg whites and spices in small bowl until blended. Gently stir in cilantro and green onion. Spread shrimp mixture evenly among 3 slices of bread. Top each with a second slice of bread to make 3 sandwiches. Quarter each sandwich into 4 triangles. (Will have 12 shrimp toasts.) Beat remaining 2 egg whites, 2 Cured Egg Yolks and water in medium bowl. Place panko in a shallow dish. Dip each triangle into egg mixture, then coat in panko. Discard any remaining egg mixture and panko. Heat 1-inch of oil in large skillet on medium heat until temperature reaches 350°F. Add breaded triangles into oil; cook 2 to 3 minutes or until golden brown, turning frequently. Drain on paper towels.
- 3 For the Salad, divide all of the vegetables among 6 plates. Top each with a Cured Egg Yolk and 2 shrimp toasts. Serve with the Spicy Peanut Dressing.
NUTRITION INFORMATION
(per Serving)
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