Shrimp & Vegetable Salad With Pine Nut Dres Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Shrimp,
5 Leaves: romaine,
1 medium: Carrot, julienned
1 medium: Japanese cucumber, julienned
1: Japanese pear, julienned
1/2 cup: Shelled pine nuts,
1/4 cup: Rice vinegar,
1/4 cup: Soy sauce,
1/4 cup: Water,
1 tbsp: Sugar,
2 tsp: Dry mustard,
Directions:
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]
Source from luhu.jp
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]
Source from luhu.jp