Ingredients: |
Ingredients: 2 carrots, julienned
1 daikon, julienned
1 head napa cabbage or sui choy
1 cup rice wine vinegar
4 Tbs sugar
Salad:
1 Tbs grated ginger
salt and fresh ground pepper to taste
24 large scallops or prawns
3 Tbs white wine
4 Tbs olive oil
1 tsp salt
1 Tbs pepper
8 cups mixed greens
5 cups deep fried rice vermicelli
ketjap manis (sweet soy sauce or soy sauce/molasses mix)
1/2 cup citrus dressing
Citrus dressing:
3 Tbs. lemon zest
1 cup lemon juice
1 clove garlic, sliced
3 1-inch pieces of ginger, sliced.
1 Tbs brown sugar
honey to taste
3/4 cup canola oil
3/4 cup olive oil
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Directions: |
Directions:In a glass dish, toss the carrots, daikon, and cabbage or sui choy with the rice wine vinegar, sugar, and ginger. Season with salt and pepper. Allow to sit in the refrigerator for approx 1 hour. Drain off marinade adn return the vegetables to the fridge until needed.
In a bowl, toss the scallops with the wine, olive oil, salt, and pepper. IN a saute pan over high heat, pan-fry the scallops until a crispy crust is formed, about 3 minutes on each side. Set aside.
Place the mixed greens in the centre of a large platter and drizzle with citrus dressing. Drizzle the sweet soy sauce generously over the greens. PLace the vermicelli on top. Evenly distribute the scallops and marinated veggies around the plate and serve.
Dressing:
In a saucepan, combine the lemon zest, lemon juice, garlic, ginger, and brown sugar. Bring to a boil, then simmer over medium heat until the mixture is reduced by half.
Remove from the heat and mix in honey to desired sweetness. Allow to cool.
Puree the lemon mixture in a blender. With the blender running, slowly add both oils until the dressing achieves a creamy texture. |
This recipe for Oriental Salad with Citrus Dressing is from