12 ounces uncooked shrimp (31-40 per pound), peeled, deveined and coarsely chopped
1/2 teaspoon minced fresh gingerroot
2 tablespoons sesame oil
1 cup shredded red cabbage
1 cup shredded carrots
1/4 cup chopped green onions
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
3 tablespoons hoisin sauce
6 large Chinese or napa cabbage leaves
1/2 cup wonton strips
Optional: Additional shredded carrots, julienned green onions and sesame seeds
Description
In a small bowl, stir together plum sauce and mustard. Set aside.
In a large skillet, cook shrimp and ginger in sesame oil just until shrimp turn pink, 2-3 minutes. Add shredded cabbage, carrots and green onions; cook until carrots are tender, 2-3 minutes. Stir in water chestnuts and hoisin sauce; heat through. Divide mixture among cabbage leaves; top with wonton strips and ,if desired, additional carrots, green onions and sesame seeds. Serve with plum sauce mix.
This recipe works with fresh salmon or canned salmon. When using fresh salmon, cook the fillet according to the directions from your favorite salmon r...
Definitely! Cook the salmon croquettes up to two days ahead of time, then follow the instructions for reheating them. Alternatively, prep and shape th...
You can make this quick salmon Caesar salad recipe even easier by doing some of the prep ahead. Make the dressing and croutons up to three days ahead....
Salmon tacos taste best when piping hot, but you can tackle certain steps in advance. Make the coleslaw up to a day before preparing the tacos, and mi...
To store salmon patties, place them in an airtight container and refrigerate for up to three days. For longer storage, freeze the patties by wrapping ...
Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner—and can be easily adjusted to serve more peo...
