Japanese shrimp salad


2/3 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup peanut oil
3 tbsp sugar
1 tsp dry mustard
pinch of cayenne pepper

Pinch of salt
1 lb fresh bean sprouts
14 oz dried chuka soba noodles*
1/4 cup sesame oil
2 lbs medium shrimp; peeled, deveined and cooked

3 large cucumbers; peeled, halved and thinly sliced
6 green onions, sliced
red cabbage leaves

How to prepare

Combine dressing ingredients in a bowl and whisk until thoroughly blended. Cover and set aside. Cook bean sprouts in 4 cups boiling water for about 30 seconds. Drain in a colander and place in a bowl of cold water for about 20 seconds. Drain again. Bring a large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drain noodles. Place noodles in a bowl of cold water. Drain and place in a large bowl. Add sesame oil and toss to coat. Add bean sprouts, shrimp, cucumbers and onions. Drizzle dressing over and toss gently to blend. Line a serving platter with cabbage leaves and mound salad in center. * available at oriental markets and in the oriental sections of some grocery stores. Makes 6 servings

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