Ebi-Sunomono (Shrimp Salad)

Categories: Seafood | Salads

Serves: 4 Servings

Ingredients:

1 lb Shrimp
1 sm Cucumber
1 oz Wakame; (dried seaweed)
1 ts Sesame seeds; toasted
1 sm Horseradish

Instructions:
-----------------------------SAMBAI-ZU DRESSING-----------------------------
1/2 c Water
1 sm Kombu-Dashi
1 c Rice vinegar
1/2 c Soy sauce
1/4 c Mirin
1/4 sm Fresh ginger root
1/4 Lemon

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 on May
28, 1998

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