Asian Chicken Salad
Shredded chicken and colorful, crunchy vegetables tossed in a savory-sweet toasted sesame vinaigrette make this salad fresh, vibrant, and full of flavor. Use tamari to keep it gluten-free.
FIRECRACKER ROLL, SEARED CARPACCIO & ROCK SHRIMP TEMPURA
Interested in making sushi at home? This recipe is for you! A bangin’ Firecracker Roll with tempura lobster and fresh poke, a delicious, sesame oil Seared Carpaccio, and a crispy, crunchy, Rock Shrimp Tempura. Choose one to tackle or give them all a try!
Directions
- Fill a large pot with a couple inches of oil and heat over medium-high heat to about 365°F.
- For the firecracker roll, start by preparing the lobster. In a small bowl, whisk together 1 cup flour with about ½ cup water and the egg. Whisk until smooth and the consistency of pancake batter (add a bit more water to thin it out, if needed).
- Place the other cup of flour in a bowl or shallow dish and dredge the lobster tail in the flour then dip in the batter. Carefully place the lobster into the hot oil and fry until golden brown.
- Whisk together the hot sauce, sriracha, sesame oil, soy sauce, and kimchi sauce in a small bowl and set aside.
- In a large bowl combine the cubed tuna, red onion, green pepper, and enough of the sauce to generously coat everything. Mix well.
- To assemble the firecracker roll, lay out a sheet of nori onto your sushi mat and cover with rice. Flip and add the fried lobster tail to the center. Roll tightly and slice into 8 pieces.
- Top the roll with your tuna poke and drizzle generously with sweet soy glaze.
- For the rock shrimp tempura, dredge the shrimp pieces in the potato starch then dip into the tempura batter. Fry until golden brown.
- For the Thai Butter Aioli, melt the butter in a medium saucepan. Whisk together the sweet Thai chili sauce and mayonnaise in a small bowl. Once the butter is melted, whisk it into the sauce.
- Toss the fried shrimp in a few tablespoons of the aioli and toss to coat. Serve over a bed of arugula.
- For the seared carpaccio, thinly slice the snapper on an angle and arrange on a serving platter.
- Sprinkle the snapper with the minced ginger and thinly sliced green onion.
- In a small saucepan, heat the sesame oil until almost smoking.
- Very carefully spoon the hot oil over the sliced snapper to sear it. Finish with a squeeze of fresh lemon, a drizzle of soy sauce, and a handful of shredded daikon radish in the center.
