Gingered Shrimp Salad Stuffed Brioche

Recipe Ingredients

3/4 lb	340g / 11oz	Shrimp - cooked and peeled
1/4 cup	36g / 1.3oz	Roughly-chopped cooked cellophane noodles
3 tablespoons	45ml	Grated carrots
2 tablespoons	30ml	Diced red pepper
2 tablespoons	30ml	Thinly-sliced green onions
1 teaspoon	5ml	Minced fresh ginger
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Rice wine vinegar
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Sesame oil
2 tablespoons	30ml	Whole cilantro leaves
2 tablespoons	30ml	Whole parsley leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Brioche rolls - hollowed out (medium)

Recipe Instructions

Combine everything but brioche rolls; season to taste with salt and pepper. Stuff salad generously into brioche rolls until they overflow.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-121 broadcast 11-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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