One bite will have your eyebrows raised and saying "mmmm!" Packed with delicious Asian flavors, this salad recipe is super-fresh with a great salt and pepper seasoning kick.
Pre heat oven to 350 degrees.
Lay the wonton wrappers out on a baking sheet. And brush each one with (2 tablespoons) vegetable oil.
Place in oven and bake for about 8 minutes or until they are all equally golden brown.
Transfer to a cooling rack and season with salt. Once cooled, cut into ¼” strips and reserve.
Meanwhile, prepare the vegetables. Start by shredding both of the cabbages with the grating attachment on your food processor or with a sharp knife and place in a large bowl. Then julienne both the radishes and carrots (matchstick size).
In a small separate bowl combine the rice vinegar, soy sauce, sesame oil, (1/2 cup) vegetable oil, and sugar. Reserve.
Season the shrimp liberally with Herbie’s salt and pepper squid seasoning.
Heat a large sauté pan on medium high. Add 2 tablespoons of olive oil and heat until it begins to shimmer. Add ½ of the shrimp and cook until they turn pink and opaque about 4 min. Repeat for the second batch.
Combine the dressing with the shredded vegetables and toss until evenly coated.
Serve with shrimp on top and garnish with the crispy wontons accompanied by Amourette Chardonnay..
Instead of preparing all the vegetables yourself, the recipe is just as good if you purchase prepared Asian Coleslaw from the produce section at your local grocery store.