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Indonesian Gado Gado Salad with Soy Ginger Cured Egg &Shrimp Toast

Name: Indonesian Gado Gado Salad with Soy Ginger Cured Egg &Shrimp Toast
Prep time: 45 min
Cook time: 10 min
Yield: 6
Cuisine: Asian Other,
Ingredients: Spicy Peanut Dressing; 1/3 cup creamy peanut butter; 1/4 cup rice vinegar; 2 tbsps light brown sugar; 2 tbsps Premium Fish Sauce; 1 tbsp lime juice; 1/2 tsp McCormick Gourmet™ Organic Red Pepper, Crushed; 1/2 tsp McCormick Gourmet™ Organic Garlic Powder; Shrimp Toast; 2/3 cup finely chopped cooked shrimp; 3 egg whites separated and divided; 1 tsp McCormick Gourmet™ Organic Garlic Powder; 1/2 tsp McCormick Gourmet™ Organic Ginger, Ground; 1/2 tsp McCormick Gourmet™ Organic Red Pepper, Crushed; 2 tsps 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 tbsp 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; 6 Soy Ginger Cured Egg Yolks* (see Cooking Tip for recipe link)

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.

45m

PREP TIME

10m

COOK TIME

432

CALORIES

27

INGREDIENTS

Ingredients
Instructions
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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 Substitutions available
- other leafy sprout, such as alfafa, broccoli or lentil sprouts
6 Soy Ginger Cured Egg Yolks*, (see Cooking Tip for recipe link)

KEY PRODUCTS

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.