Indonesian Gado Gado Salad | McCormick For Chefs®

Ingredients

• Dressing | Serves 4
• 1/3 cup creamy peanut butter
• 1/4 cup rice vinegar
• 2 tbsps light brown sugar, firmly packed
• 2 tbsps Thai Kitchen ® Premium Fish Sauce
• 1 tbsp lime juice, freshly squeezed
• 1 tsps McCormick Culinary ® Red Pepper, Crushed
• 1 1/2 tsps McCormick® Culinary® Garlic Powder, divided
• Shrimp Toast | Serves 4
• 2/3 cup cooked shrimp, finely chopped
• 3 eaches egg whites, separated and divided
• 1/2 tsp McCormick Culinary ® Ginger, Ground
• 2 tbsps cilantro, fresh, picked, leaves only, finely chopped
• 1 each green onion, finely chopped
• 2 eaches soy ginger cured egg yolks, (refer to McCormick For Chefs Recipe)
• 6 eaches sliced thin white bread, crusts removed
• 1 tbsp water
• 3/4 cup panko bread crumbs
• Salad | Serves 4
• 12 eaches red endive leaves
• 1 each medium carrot, halved and thinly sliced lengthwise
• 1/2 pound fresh French green beans (haricot verts), trimmed and cooked
• 1/2 cup assorted teardrop tomatoes, halved
• 1/2 cup baby cucumbers, thinly sliced
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup napa cabbage, shredded
• 1/4 cup daikon radish sprouts, ( or other leafy sprout such as alfalfa, broccoli or lentil sprouts)
• 6 eaches soy ginger cured egg yolks, (find the recipe on http://www.mccormickforchefs.com)