Ebi-sunomono (shrimp salad)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp |
| 1 | small | Cucumber |
| 1 | ounce | Wakame; (dried seaweed) |
| 1 | teaspoon | Sesame seeds; toasted |
| 1 | small | Horseradish |
| ½ | cup | Water |
| 1 | small | Kombu-Dashi |
| 1 | cup | Rice vinegar |
| ½ | cup | Soy sauce |
| ¼ | cup | Mirin |
| ¼ | small | Fresh ginger root |
| ¼ | Lemon | |
Directions
SAMBAI-ZU DRESSING
Boil all sauce ingredients 20-30 minutes over medium heat then remove from heat and cool. Rinse wakame with cold water and drain. Cut into thin crosswise slices and shred horseradish and cucumber. Serve in small bowls pouring dressing and sprinkle with sesame seeds.
Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 NOTES : Kombu-Dashi is available in Asian markets.
Recipe by: Sea Shai Restaurant Middletown RI Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 28, 1998
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