3 cups shredded Romaine lettuce or mixed greens
1 cup cucumber, julienne
1 cup shredded carrots
1 cup shredded celery stalks
2 tablespoons pickled ginger
1/4 cup peanut oil
8 shrimps (about 8 ounces), deveined and butterflied
3 tablespoons aromatics (1 tablespoon each of fresh ginger, garlic, and finely chopped scallions)
1 tablespoon sugar
Chile flakes (optional)
1/2 cup ponzu sauce
1 tablespoon cornstarch, dissolved in water
2 scallions, sliced
4 sprigs cilantro
1. Divide the Romaine or mixed greens evenly on two plates. Arrange cucumber, carrots, celery and ginger decoratively around salad.
2. Preheat a wok or sauté pan. Add peanut oil. Season shrimp with salt and pepper. Add them to the hot wok and cook until almost done. Add aromatics, sugar and chile flakes, if desired, and stir for about 30 seconds. Deglaze with the ponzu. Add dissolved cornstarch and cook for 30 seconds more.
3. Place 4 shrimps on top of each salad. Drizzle with sauce and sprinkle each with sliced scallions and cilantro. Serves two.