| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Asian |
Seafood, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp |
| 1 |
sm |
Cucumber |
| 1 |
oz |
Wakame; (dried seaweed) |
| 1 |
ts |
Sesame seeds; toasted |
| 1 |
sm |
Horseradish |
| 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 |
INSTRUCTIONS
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@ix.netcom.com> on May
28, 1998
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