Indonesian Gado Gado Salad with Soy Ginger Cured Egg and Shrimp Toast

 


Traditionally Gado Gado is served as a beautiful medley of vegetables, hard-boiled egg, crunchy prawn crackers and peanut dressing. We’re taking ours to the next level with a trendy egg swap: umami-loaded quick cured egg yolks. Portioned out atop each plate of mixed veggies and spicy peanut dressing, these indulgent gems add runny richness to the fresh flavor profile. Puffed, golden-brown shrimp toast serves as an addictive final garnish.


*This recipe was created for 6 and 36 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (6)36 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Creamy peanut butter 1/3 cup For the Dressing:
1. Mix peanut butter, rice vinegar, light brown sugar, fish sauce, lime juice, 1/2 tsp. crushed red pepper, and 1/2 tsp. garlic powder in medium bowl with wire whisk until smooth. (If a thicker dressing is desired, whisk in an additional 1 tablespoon peanut butter.) Cover and refrigerate until ready to serve.

For the Shrimp Toast:
1. Mix shrimp, 1 of the egg whites, 1 tsp. garlic powder, 1/2 tsp. ground ginger, and 1/2 tsp. crushed red pepper in small bowl until blended. Gently stir in cilantro and green onion.
2. Spread shrimp mixture evenly among 3 slices of bread. Top each with a second slice of bread to make 3 sandwiches. Quarter each sandwich into 4 triangles. (Will have 12 shrimp toasts.)
3. Beat remaining 2 egg whites, 2 Cured Egg Yolks and water in medium bowl. Place panko in a shallow dish. Dip each triangle into egg mixture, then coat in panko. Discard any remaining egg mixture and panko.
4. Heat 1-inch of oil in large skillet on medium heat until temperature reaches 350°F. Add breaded triangles into oil; cook 2 to 3 minutes or until golden brown, turning frequently. Drain on paper towels.

For the Salad:
1. Divide all of the vegetables among 6 plates. Top each with a Cured Egg Yolk and 2 shrimp toasts. Serve with the Spicy Peanut Dressing.

*Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.

Rice vinegar 1/4 cup
Light brown sugar 2 tablespoons
Thai Kitchen® Premium Fish Sauce 2 tablespoons
Lime juice 1 tablespoon
McCormick Culinary® Crushed Red Pepper, divided 1 teaspoons
McCormick Culinary® Garlic Powder, divided 1 1/2 teaspoon
Cooked shrimp, finely chopped 2/3 cup
Egg whites, separated and divided 3 eaches
McCormick Culinary® Ground Ginger 1/2 teaspoon
Fresh cilantro, finely chopped 2 tablespoons
Green onion, finely chopped 1 each
Sliced thin white bread, crusts removed 6 eaches
Soy Ginger Cured Egg Yolks (refer to McCormick For Chefs recipe) 2 eaches
Water 1 tablespoon
Panko bread crumbs 3/4 cup
Red endive leaves 12 eaches
Medium carrot, halved and thinly sliced lengthwise 1 each
Fresh French green beans (haricot verts), trimmed and cooked 1/2 pound
Assorted teardrop tomatoes, halved 1/2 cup
Baby cucumbers, thinly sliced 1/2 cup
Red bell pepper, thinly sliced 1/2 cup
Shredded napa cabbage 1/2 cup
Daikon radish sprouts or other leafy sprout, such as alfalfa, broccoli or lentil sprouts 1/4 cup
Soy Ginger Cured Egg Yolks 6 eaches
Ingredients Quantities Instructions
Creamy peanut butter For the Dressing:
1. Mix peanut butter, rice vinegar, light brown sugar, fish sauce, lime juice, 1/2 tsp. crushed red pepper, and 1/2 tsp. garlic powder in medium bowl with wire whisk until smooth. (If a thicker dressing is desired, whisk in an additional 1 tablespoon peanut butter.) Cover and refrigerate until ready to serve.

For the Shrimp Toast:
1. Mix shrimp, 1 of the egg whites, 1 tsp. garlic powder, 1/2 tsp. ground ginger, and 1/2 tsp. crushed red pepper in small bowl until blended. Gently stir in cilantro and green onion.
2. Spread shrimp mixture evenly among 3 slices of bread. Top each with a second slice of bread to make 3 sandwiches. Quarter each sandwich into 4 triangles. (Will have 12 shrimp toasts.)
3. Beat remaining 2 egg whites, 2 Cured Egg Yolks and water in medium bowl. Place panko in a shallow dish. Dip each triangle into egg mixture, then coat in panko. Discard any remaining egg mixture and panko.
4. Heat 1-inch of oil in large skillet on medium heat until temperature reaches 350°F. Add breaded triangles into oil; cook 2 to 3 minutes or until golden brown, turning frequently. Drain on paper towels.

For the Salad:
1. Divide all of the vegetables among 6 plates. Top each with a Cured Egg Yolk and 2 shrimp toasts. Serve with the Spicy Peanut Dressing.

*Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.

Rice vinegar 1 1/2 cups
Light brown sugar 3/4 cup
Thai Kitchen® Fish Sauce, Premium 3/4 cup
Lime juice 1/3 cup
Pepper, Red Crushed 2 tablespoon
Garlic Powder 3 tablespoon
Cooked shrimp, finely chopped 4 cups
Egg whites, separated and divided 18 eaches
Ginger, Ground 1 tablespoons
Fresh cilantro, finely chopped 3/4 cup
Green onion, finely chopped 6 eaches
Sliced thin white bread, crusts removed 36 eaches
Soy Ginger Cured Egg Yolks (refer to McCormick For Chefs recipe) 12 eaches
Water 1/3 cup
Panko bread crumbs 4 1/2 cups
Red endive leaves 72 eaches
Medium carrot, halved and thinly sliced lengthwise 6 eaches
Fresh French green beans (haricot verts), trimmed and cooked 3 pounds
Assorted teardrop tomatoes, halved 3 cups
Baby cucumbers, thinly sliced 3 cups
Red bell pepper, thinly sliced 3 cups
Shredded napa cabbage 3 cups
Daikon radish sprouts or other leafy sprout, such as alfalfa, broccoli or lentil sprouts 1 1/2 cups
Soy Ginger Cured Egg Yolks 36 eaches
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 432 kcal


Total fat 28 g


Saturated fat 5 g


Cholesterol 282 mg


Sodium 876 mg


Carbohydrate 28 g


Dietary fiber 3 g


Protein 17 g


Chef's Tip: Visit http://mccormickforchefs.com/Recipes/S/Soy-Ginger-Cured-Egg-Yolks for the Soy Ginger Cured Egg Yolks recipe.

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