Sizzling Seafood Salad
Warm, stir-fried shrimp and squid is mixed with Asian black beans and spooned over a salad of cabbage, carrot, radishes, cucumber, water chestnuts and snow peas. Garnish with cilantro, basil, and sesame seed, and serve immediately.
16 cups shredded Napa cabbage
1 cup julienned carrot
1 cup sliced radishes
1⁄2 cup sliced cucumber, peeled
1⁄2 cup sliced water chestnuts
2⁄3 cup snow peas, blanched and chilled
1⁄2 cup fermented, salted black beans (see note), washed and rinsed
3 tbsp. soy sauce
1⁄4 cup sherry or rice wine
1 tbsp. sugar
Oil as needed, for stir-frying
4 cloves garlic, minced
2 tbsp. shredded, peeled ginger
1⁄2 cup sliced scallions
2⁄3 cup sliced red bell pepper
2 lb. medium shrimp, cleaned and deveined
21⁄2 lb. squid, cleaned and cut into rings and tentacles
Cilantro sprigs, basil, and sesame seeds, for garnish
1. Divide cabbage, carrot, radishes, cucumber, water chestnuts, and snow peas among 8 service plates; set aside.
2. Mash black beans with soy sauce, sherry, and sugar; set aside.
3. Heat oil in a heavy pan or wok; add garlic and ginger and stir-fry until garlic is lightly browned. Add scallions and red pepper; stir-fry 30 sec. Add shrimp and squid and stir-fry, 1-2 min., until shrimp is just pink. Pour in black-bean mixture and cook 2 min.
4. Spoon seafood-black bean mixture over reserved, plated cabbage mixture; serve immediately, garnished with cilantro, basil, and sesame seed.
Note: Prepared black bean sauce may be substituted for black beans, soy sauce, sherry, sugar, garlic, and ginger. Stir-fry scallions and bell pepper in oil, add seafood, and cook until shrimp is just pink, then pour in prepared black bean sauce and continue stir-frying until sizzling hot.