ARUGULA SALAD WITH GRILLED TAMARIND SHRIMP AND CHILE-LIME VINAIGRETTE

Arugula Salad with Grilled Tamarind Shrimp and Chile-Lime Vinaigrette image

Provided by Ming Tsai

Time 1h

Yield 4 servings

Number Of Ingredients 26

Previous Next

1/2 pound arugula
Salt and freshly ground black pepper, to taste
Chile-Lime Vinaigrette, recipe follows
Grilled Tamarind Shrimp, recipe follows
1 medium jicama, peeled and julienned
3 ears grilled corn, kernels only
1 pint pear tomatoes, halved
10 square wonton wrappers, thinly sliced and deep fried
1/2 cup sesame oil
1 cup lime juice
1 cup rice vinegar
1 clove garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons Korean chile flakes
2 tablespoons fish sauce
1 1/2 cups canola oil
2 tablespoons sugar
Salt and freshly ground black pepper, to taste
12 medium shrimps
1/2 package of tamarind
1/2 cup mirin
2 cups hot water
2 tablespoons molasses
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon sriracha

Steps:

Fill a large bowl with cold water and soak the arugula to remove any dirt and sand. Once clean, pat the greens dry and place in a large mixing bowl. Season with salt and pepper and drizzle with the vinaigrette, just enough to coat the greens. Equally divide the arugula and place into 4 shallow bowls. Arrange 3 shrimp on top of the greens and garnish with the jicama, corn, tomatoes, and fried wonton wrappers.
In a food processor, add the sesame oil, lime juice, rice vinegar, garlic, ginger, chile flakes, and fish sauce. While the processor is running, slowly add the oil. Season with salt, pepper, and sugar. The vinaigrette should be tart, but hold a hint of sweetness.
In a large mixing bowl, combine the tamarind, mirin, hot water, molasses, garlic, lime juice, and sriracha. Pour the mixture into a shallow sheet pan and add the shrimp, turning to coat. Allow the shrimp to marinate for 1 to 2 hours maximum, refrigerated. Prepare a hot grill or a 500 degree oven and grill/broil the shrimp for about 5 minutes.