Rock Shrimp with Napa Slaw and Tahini Dressing
Pomelo Sauvignon Blanc
Crisp and delicious, Pomelo wines are known for their refreshing and expressive fruit profiles that please every palate. Pair Pomelo Sauvignon Blanc with your favorite fresh and seasonal dish or sip on its own. This wine is truly a delight.
½ cup tahini
¼ cup soy sauce
¼ cup rice wine vinegar (unseasoned)
1 lemon (juice of)
3 scallions – chopped (white part only)
1 tablespoon ginger – chopped
2 clove garlic
¼ cup white miso paste
3 cup napa cabbage – shredded
1 cup carrot – shredded
1 cup purple cabbage – shredded
½ cup mint leaves – loosely packed
½ cup cilantro leaves – loosely packed
1 cup daikon sprout or other sprouts; pea, bean, etc.
1 cup fried wonton strips
1 lb rock shrimp or medium size 36/40 per pound- cooked
For Dressing: Combine all ingredients, then puree in a blender.
For Slaw: Combine first 6 ingredients in the slaw. Toss with enough dressing to coat.
To Serve: Add cooked shrimp (either hot or cold). Gently fold in wonton strips. Serves 4.