Ingredients
3 green onions, white and light green only, sliced into 2-inch long strips
20 unpeeled, uncooked, fresh or frozen jumbo shrimp, peeled and deveined
1 cup Japanese breadcrumbs (Panko)
1/2 cup dry-roasted salted peanuts
1 tablespoon cornstarch
1 teaspoon red curry powder
1 large egg, lightly beaten
2 tablespoons peanut oil
3 cups mixed baby salad greens
1 cup diced cucumber
1 cup peeled, diced mango
1/2 cup mung bean sprouts
1/4 cup loosely packed fresh mint leaves
Basil-Lime Dressing (see below)
1/4 cup dry-roasted salted peanuts, chopped
Directions
In a food processor, pulse breadcrumbs and next 3 ingredients 5 times or until mixture resembles fine crumbs. Transfer mixture to a shallow dish or pie plate. Dip shrimp in egg; dredge in breadcrumb mixture. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden. Gently toss together green onions, salad greens, next 4 ingredients, and 2 tablespoons of basil-lime dressing (see below) in a large bowl. Arrange salad on 4 individual plates; top each with 5 shrimp. Sprinkle with 1/4 cup peanuts, and drizzle with remaining dressing. Serve immediately.
Basil-Lime Salad Dressing
Ingredients:
1/2 cup loosely packed fresh basil leaves
1/4 cup fresh lime juice
2 tablespoons peanut oil
1 tablespoon fish sauce
1 tablespoon granulated sugar
1 teaspoon Asian garlic-chili sauce
1 teaspoon grated fresh ginger
1 garlic clove, minced
Preparation:
Process all ingredients in a food processor 20 seconds or until blended.
Nutrition information per serving:
Calories: 747
Calories from Fat: 360
Fat: 40g
Trans fats: 0g
Cholesterol: 225mg
Carbohydrate: 61g
Protein: 43g
Fiber: 11g
Sodium: 1698mg