Indonesian Gado Gado Salad with Soy Ginger

Ingredients

Procedure

1. For the Dressing, mix all ingredients in medium bowl with wire whisk until smooth. (If a thicker dressing is desired, whisk in an additional 1 tablespoon peanut butter.) Cover and refrigerate until ready to serve.
2. For the Shrimp Toast, mix shrimp, 6 of the egg whites and spices in small bowl until blended. Gently stir in cilantro and green onion. Spread shrimp mixture evenly among 18slices of bread. Top each with a second slice of bread to make 18 sandwiches. Quarter each sandwich into 4 triangles. (Will have 72 shrimp toasts.) Beat remaining 12 egg whites, 12 Cured Egg Yolks and water in medium bowl. Place panko in a shallow dish. Dip each triangle into egg mixture, then coat in panko. Discard any remaining egg mixture and panko. Heat 1-inch of oil in large skillet on medium heat until temperature reaches 350°F. Add breaded triangles into oil; cook 2 to 3 minutes or until golden brown, turning frequently. Drain on paper towels.
3. For the Salad, divide all of the vegetables among 24 plates. Top each with a Cured Egg Yolk and 3 shrimp toasts. Serve with the Spicy Peanut Dressing.