Ming Tsai

Recipes

Directions

To make the salad
1 Slice the shiitake mushrooms into 1/4-inch slices, set aside
2 Slice the lime leaves into a fine chiffonnade, set aside
3 Slice the shallots into 1/4-inch slices, set aside
4 Peel and cut the mango into 1/4-inch squares (brunoise), set aside
5 Separate the lettuce into leaves, discarding the outer leaves.
6 Wash and spin dry the lettuce leaves, place in a towel or plastic bag in the refrigerator.
7 In a heavy sauce pan heat the 4 cups canola oil over medium high heat to 300 degrees.
8 Place the sliced shiitake mushrooms in a frying basket and carefully lower into the oil.
9 Cook the mushrooms for about 2 minutes or until golden and crispy. Remove from

the sauce pan.
10 Toss the lime leaves with the mushrooms while hot and season with salt to taste.
11 Toss the shallots in flour to cover and season with salt and pepper.
12 Place the shallots in a frying basket and carefully lower into the oil.
13 Cook the mushrooms for about 3-4 minutes or until golden brown and crispy.
14 Toss the fried shallots with the mushroom/lime leaf mixture
15 Set the mushroom/shallot/lime leaf mix aside
16 Combine all the ingredients into a small bowl and whisk together
17 Season with salt and pepper to taste, set aside at room temperature


To Assemble the salad
1 In a large bowl toss the lettuce leaves with enough of the vinaigrette to lightly dress.
2 Place three lettuce leaves onto each of six a room temperature dinner sized plate.
3 Place a small handful of the mushroom mixture on each lettuce leaf.
4 Sprinkle mango over the top of each plate
5 Place a small bowl of the dipping sauce in the middle of each plate