Coconut Shrimp Salad (Jingha Salade) - California Raisins
Taste the tropics with our Coconut Shrimp Salad (Jingha Salade), a refreshing blend of shrimp and California Raisins in a zesty red wine vinaigrette. Perfect for salads and ethnic dishes!
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Cooking tools:
- Blender
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Spoon
- Serving platter
- Spatula
Ingredients
- 1 Cup California golden raisins
- 1/3 Cup vegetable oil
- 1/2 Cup red wine vinegar
- 1 Tablespoon minced fresh gingerroot
- 1 Tablespoon minced fresh cilantro
- 1 Teaspoon roasted, ground cumin seed
- 1 Pound (large 20-30) peeled, deveined tiger shrimp
- 1/3 Cup coconut milk
- 1 Tablespoon cooked yellow split peas
- 1 Teaspoon coriander seed
- 2 dried whole red chiles
- 1/2 Teaspoon vegetable oil
- 1/2 Teaspoon salt
- 1/4 Cup vegetable oil
- 1/2 Cup thinly sliced shallots
- 6 Cups mixed salad greens
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