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Ingredients

Lemon Ginger Dressing:

• 2 ounces rice wine vinegar
• 2 1/2 ounces lemon juice
• 1/2 tablespoon dry mustard
• 2 teaspoons grated gingerroot
• 1 teaspoon white pepper
• 1 teaspoon salt
• 1 ounce soy sauce
• 1 lemon, zested
• 1 tablespoon tahini paste
• 1 cup sesame oil
• 1 1/2 cups peanut oil

Szechuan alligator:

• 8 ounces alligator tenderloin (about 4 small tenderloins)
• 2 tablespoons Szechuan peppercorns, lightly toasted, crushed, and sifted through a strainer (discard the tough stems and seeds)
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 teaspoon lemon zest

Breading:

• 1/2 cup flour
• 1/2 cup cornstarch
• 2 cups Japanese bread crumbs
• 1/2 cup sesame seeds
• 1/2 teaspoon salt
• Pinch cayenne pepper
• 1/4 teaspoon dry mustard
• 6 egg whites, beaten until frothy

Vegetables:

• 2 heads baby bok choy, fine julienne
• 1/2 head green cabbage, finely shredded
• 1 large peeled carrot, fine julienne
• 1 bunch green onion, fine julienne
• 1 tablespoon cilantro, chopped
• 1 teaspoon mint, chopped
• 1 cup snow peas, fine julienne
• 1 cup sliced, Sauteed shiitakes
• 2 tablespoons toasted sesame seeds

Crispy Noodle Nest:

• 1 pound fresh angel hair pasta, uncooked
• 2 quarts oil, for deep-frying

Garnishes:

• 18 red endive spears
• 18 Nasturtium blossoms

Description

Food Network