6 each Medium carrot, halved and thinly sliced lengthwise
1 1/2 pounds Fresh French green beans (haricot verts), trimmed and cooked
3 cups Assorted teardrop tomatoes, halved
3 cups Thinly sliced baby cucumbers
3 cups Thinly sliced red bell pepper
3 cups Shredded napa cabbage
1 1/2 cups Daikon radish sprouts or other leafy sprout, such as alfalfa, broccoli or lentil sprouts
24 each Soy Ginger Cured Egg Yolks
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.
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.
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.
Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.