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Title: Shrimp and Vegetable Salad with Pine Nut Dressing
Categories: Salad Fish Shellfish Japanese Hawaii
Yield: 6 Servings
1/2 | lb | Shrimp |
5 | Leaves romaine | |
1 | md | Carrot; julienned |
1 | md | Japanese cucumber - julienned |
1 | Japanese pear; julienned | |
1/2 | c | Shelled pine nuts |
1/4 | c | Rice vinegar |
1/4 | c | Soy sauce |
1/4 | c | Water |
1 | tb | Sugar |
2 | ts | Dry mustard |
Cook, peel, and cut shrimp in lengthwise halves. Shred romaine; place in center of salad platter. Arrange shrimp, vegetables, and fruit alternately around romaine in a spoke pattern. Grind pine nuts in a blender. Add the vinegar, soy sauce, water, sugar, and mustard; blend well. Serve with salad. Makes 6 servings.
Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro
KOREAN RECIPES - AUGUST 1995
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
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