This salad has a noodle topping with delicate tempora shrimp and a zesty fresh orange vinaigrette garnished with coconut!It is a nice summertime alternative to BBQ!
1- 4.7 ounce package Asian Noodles
1 ½ cups fresh orange juice , divided
2 teaspoons grated orange zest
4 teaspoons minced fresh ginger
1 teaspoon red pepper flakes
6 tablespoons rice vinegar
3 1/3 cups vegetable oil, divided
¼ cup Toasted Sesame Oil
5 cups fresh mixed lettuce greens, cleaned and dried
1 /4 cup shredded carrots
1 /2 cup chopped scallions
1 pound, large shrimp, cleaned and deveined
1 ¼ cup Tempora flour
1 cup iced water
¼ cup sweetened coconut
Prepare Noodles by adding 1 cup of water and ½ cup orange juice to the package mix and cooking according to package directions. Remove from heat source and stir then cover and let cool.
Bring 1 cup orange juice to boil in small saucepan over medium-high heat and simmer until reduced to half about 6 minutes.
Whisk reduced orange juice, zest, ginger, red pepper flakes , vinegar, and honey together in small bowl. Whisk in 1/3 cup vegetable and sesame oils and season with salt and pepper.
Place the lettuce, carrots and scallions in a large bowl and add in the noodles. Add half of the dressing and toss together. Set aside.
To prepare the tempura shrimp heat the 3 cups of vegetable oil in a wok, deep saucepan or small fryer and heat to 350 degrees. Combine the tempura flour with the iced water in a small bowl and mix briefly with chopsticks or a fork. Dip each shrimp /prawn in batter to coat and cook in small batches for about 30 seconds each until they are golden brown. Drain on paper towels .
To serve, retoss the salad and plate on individual plates. Add shrimp to top each serving and garnish with the coconut and extra dressing.