INGREDIENTS:

Serves 4 -6

Noodles
10 ounces shrimp 16/20 count, peeled and de-veined
¹⁄³ teaspoon ground ginger
¹⁄³ teaspoon kosher salt
Sesame Vinaigrette
¼ teaspoon Toasted Sesame oil
½ cup Tahini
1 Tablespoon Seasoned Rice Wine Vinegar
2 Tablespoons Mirin
3 Tablespoons Tamari
½ cup to ¾ cup of water (depends on how thin you
want vinaigrette)
1 cloves garlic, minced
2 Tablespoons fresh ginger, minced
1 ½ teaspoons sugar

Salad
1 small carrot, julienned
1 to 2 Red Fresno Peppers finely diced
¹⁄³ box Thin Rice Noodles, fried according to
package directions
¼ English Cucumber, julienned
Optional ¼ Purple Cabbage, julienned
1 bunch Green Onion, sliced on the Bias
1 bunch Cilantro, chopped
As needed Black and White Sesame Seeds

METHOD:

Place shrimp, ginger and salt in Cuisinart. Puree until smooth scrapping down sides often.
In a 1-gallon Ziploc bag sprayed lightly with vegetable spray place 10 ounces of pureed shrimp
and smooth out evenly using a plastic spatula or plastic bench scrapper.
In a large pan (wide enough to hold 1 gallon Ziploc flat) heat water (enough to not let the bag
touch the bottom) to just a simmer, place Ziploc in water and poach shrimp for 30 seconds
then flip bag over and cook another 30-45 seconds longer. Immediately submerge in ice water
keeping bag as flat as possible.
Once chilled remove from bag and cut into roughly 6 equal rectangles. Then roll up rectangles
short ways and slice noodles as thin as possible.
Store sliced noodles in a plastic container, buried in ice, in refrigerator.

Sesame Vinaigrette
Combine all ingredients and mix well.

Salad
To assemble, place noodles on desired plates and drizzle with dressing and garnish with salad
ingredients. Avoid tossing noodles with dressing as they are very delicate.

Courtesy of Mark Caldwell, Executive Chef Davis Estates