This one is an original creation from the culinary pilgrim's kitchen experiments. This salad was conceptualized as an appetizer served with fried dumplings on top. But the salad itself was already a good discovery, so i didn't bother to prepare the fried dumpling. What i did was to cut the dumpling wrappers into strips, deep fried them and added it in the salad as an added ingredient--to give it a little crunch. This recipe was originally posted from my personal food blog "cafe aranzazu".
300 g pea sprouts
1 - 2 pcs. cucumber, cut into strips (noodle size)
1/2 cup diced fresh tofu
5-6 pcs. shitake mushrooms cut into strips
5 - 6 pcs. medium sized shrimp, deveined and cooked
50 g black-wood-ear-fungus (tengang daga)
3 tbsp finely chopped chilantro
6 pcs. dumpling wrappers
3 tbsp hoisin sauce
3 tbsp sate sauce
3 tbsp sesame oil
2 cloves garlic, minced
1/4 cup cane vinegar
salt and pepper to taste
1. Wash, drain and dry pea sprouts.
2. In a salad bowl, toss the pea sprouts, cucumber strips, mushrooms, black ear
fungus,chilantro and tofu. Drizzle with sesame oil.
3. In a bowl, whisk hoisin sauce, garlic,sate sauce, sesame oil and cane vinegar.
Add salt and pepper to taste. Set aside.
4. Cut dumpling wrappers into strips and deep fry until golden brown. Set aside.
5. Toss the salad with the hoisin vinaigrette. Serve in a salad bowl topped with
the golden brown dumpling wrapper strips.
Arrangement Suggestion: Instead of salad bowl, try putting the salad in a noodle soup/congee bowl and serve it as one will serve a congee. Extra hoisin vinaigrette may be put into a chinese soup spoon.
1. Instead of shrimps, try substituting leftover chinese roast pork or soy chicken.
2. Try also adding some edible jelly fish (available in asian stores) into the salad.