Warm Pea Shoot and Rock Shrimp Salad with Hoisin Dr

Name: Warm Pea Shoot and Rock Shrimp Salad with Hoisin Dressing and Crispy Wontons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1/2 cup minced onions; 2 tablespoons small diced red bell peppers; 2 tablespoons small diced yellow bell peppers; Salt; Freshly ground black pepper; 1 pound rock shrimp, peeled and deveined; 1 tablespoon chiffonade of cilantro; 4 ounces pea shoots; Drizzle of sesame oil; Splash of rice wine vinegar; Drizzle of hoisin; 2 ounces chopped roasted peanuts; 2 heads of radicchio, halved, cored and grilled; 4 wonton wrappers, cut into thin strips; 1 tablespoons finely chopped fresh parsley leaves

Servings: persons

4 tablespoons olive oil
1/2 cup minced onions
2 tablespoons small diced red bell peppers
2 tablespoons small diced yellow bell peppers
Salt
Freshly ground black pepper
1 pound rock shrimp, peeled and deveined
1 tablespoon chiffonade of cilantro
4 ounces pea shoots
Drizzle of sesame oil
Splash of rice wine vinegar
Drizzle of hoisin
2 ounces chopped roasted peanuts
2 heads of radicchio, halved, cored and grilled
4 wonton wrappers, cut into thin strips
1 tablespoons finely chopped fresh parsley leaves

1
In a large saute pan, heat 1 tablespoon of oil.
2
When the oil is hot, add the onions and peppers.
3
Season with salt and pepper.
4
Saute for 1 minute.
5
Season the shrimp with salt and pepper.
6
Add the shrimp to the vegetable mixture.
7
Saute for 3 to 4 minutes, or until the shrimp turn pink and the tails curl.
8
Stir in the cilantro and pea shoots.
9
Saute for 1 minute.
10
Add the sesame oil, vinegar and hoisin.
11
Continue to saute for 1 minute.
12
Remove from the heat and stir in the peanuts.
13
Thinly slice the grilled radicchio.
14
In a mixing bowl, toss the radicchio with sesame oil, salt and pepper.
15
In another saute pan, add the remaining oil.
16
When the oil is hot, add the wontons and quickly pan-fry the wontons until golden, stirring constantly.
17
Remove from the pan, and drain on paper towels.
18
Season the wontons with salt.
19
Mound the lettuce in the center of each plate.
20
Spoon the warm salad over greens.
21
Garnish with the crispy wontons and parsley.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons olive oil, 1/2 cup minced onions, 2 tablespoons small diced red bell peppers, 2 tablespoons small diced yellow bell peppers, and more.

Yes, Warm Pea Shoot and Rock Shrimp Salad with Hoisin Dressing and Crispy Wontons falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Pea Shoot and Rock Shrimp Salad with Hoisin Dressing and Crispy Wontons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions