| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Head cauliflower |
| 1/4 |
lb |
Cooked shrimp |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Sesame oil |
INSTRUCTIONS
1. Separate cauliflower in small flowerets. Parboil until tender but
still crunchy (3 to 4 minutes). Place in a bowl with cooked shrimp (if
large, cut shrimp in two).
2. Mix soy sauce and sesame oil. Add to bowl and toss.
3. Refrigerate, covered, only to chill (about 20 minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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