LEMON SHRIMP SALAD
(Serves 4)

IN SMALL JAR:
1 T. LEMON ZEST
1/4 C. LEMON JUICE
2 T. GINGER SYRUP
1 T. SOY SAUCE
1/2 TSP. CHINESE CHILI SAUCE
1/2 TSP. SALT
2 T. MINCED FRESH GINGER
1 MINCED CLOVE OF GARLIC

HAVE READY:
8 WON TON DOUGH CUT IN 1/4 INCH STRIPS AND DEEP FRIED
1 OZ. RICE STICKS, DEEP FRIED
1 LB. COOKED MEDIUM SHRIMP
1 C. SHREDDED CARROTS
1/4 C. THINLY SLICED GREEN ONIONS

 

 

PLACE SHRIMP, CARROTS AND GREEN ONIONS IN BOWL.

LAY WON TON AND RICE STICKS OVER THEM.

SHAKE DRESSING WELL IN JAR.

POUR OVER ALL AND TOSS.

SERVE AT ONCE.