INGREDIENTS:10 cups pre-washed Asian Spicy Mix or Baby Mix Greens 10 large portobello mushroom caps 5 medium shallots, thinly sliced and dredged in cornstarch and deep-fried until golden brownVinaigrette (yields 1 to 1 ½ quarts): ½ cup fish sauce 1 cup fresh lime juice ½ cup olive oil 4 Tbsp. chili paste (Sriraha brand) 4 Tbsp. palm sugar, grated 2 stalks tender lemon grass, minced 4 Tbsp. fresh galangal, minced (substitute: fresh ginger) 4 shallots, thinly sliced 4 scallions, thinly sliced ...
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