6 Minute Meal: Moshulu's Spicy Shrimp with Thai Vegetable & Herb Salad

The Meal: The Deck on the Moshulu's Spicy Shrimp with Thai Vegetable & Herb Salad, Toasted Peanuts, Chili Lime

Serves 2

Ingredients

8 oz large peeled/ no tail shrimp

Chef Tip: Look for shrimp with the lowest sodium content, which is an indicator of minimal processing and additives. The chef used size 8 to 12 shrimp. The number refers to the amount of shrimp per pound so the lower the number, the bigger the shrimp. The bigger the shrimp, the longer it takes to cook.

1 qt shredded white or Napa cabbage

1 Julienne carrot

2 thinly sliced radishes

1 scallion diced

5 cherry tomatoes halved

diced jalapeno peppers to taste (optional for an extra kick)

1 Peeled large dice mango

Chef Tip: You can buy pre-made cole slaw mix and pre-chopped fruit & veggies to significantly reduce prep time

2 cups baby arugula

1/2 cup mixed Thai basil leaves, cilantro and mint leaves

Chef Tip: The fresh herbs are what's going to really boost the flavor of the dish, creating what the chef calls a flavor bomb

1/4 cup chopped toasted peanuts

1 ea large firm avocado peeled diced

Chili lime vinaigrette for dressing

Chef Tip: You can buy or make your own. (Chef's recipe below)

You want like a really strong vinaigrette for this because it helps all of the ingredients come together & gives it a nice authentic flavor

Chili oil or xo sauce for garnish sauce

Chef Tip: XO sauce is a very dense Chinese sauce found at Asian markets. Use sparingly for a great salty umami punch of flavor

Black sesame seeds, lime wedges and micro sisho (all optional garnishes to finish)

Process:

Pan sear shrimp and drizzle with chili lime to slightly caramelize.

Turn after approx. 2 minutes when you start to see some char

Chef Tip: You can also prepare shrimp on the grill

Prepare salad while shrimp is cooking

Mix all vegetables, herbs and mango

Toss with the same chili lime vinaigrette used on shrimp

Brush a thin layer of XO sauce on the bottom of 2 bowls for a nice salty surprise sauce at the end

Pile the vegetable, herb, mango salad high

Top with toasted peanuts

Garnish with black sesame seeds, lime wedges and micro shiso if desired

Add in your cooked shrimp

Drizzle sparingly xo sauce on top & dig in

Chili Lime Vinaigrette

Chef Tip: Make extra and store in refrigerator. It's great to use on any Asian noodle or vegetable salad

Mix equal parts lime juice, sugar or honey and fish sauce

Add sambal or sirachi to taste

The Deal: Sample trio of The Moshulu's new Spiked Rice Crispy Treats dessert (21 and older).

Offer valid Wednesday and Thursday, September 18 & 19, 2019

The Moshulu

401 S Columbus Blvd

Philadelphia, PA 19106

(215) 923-2500

https://www.moshulu.com/