| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Korean | Salads, Seafood | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 5 | Leaves romaine | |
| 1 | Carrot, julienned | |
| 1 | Japanese cucumber | |
| julienned | ||
| 1 | Japanese pear, julienned | |
| 1/2 | c | Shelled pine nuts |
| 1/4 | c | Rice vinegar |
| 1/4 | c | Soy sauce |
| 1/4 | c | Water |
| 1 | T | Sugar |
| 2 | t | Dry mustard |
INSTRUCTIONS
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] Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 23:45:00 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 76
Total Fat: 9.7g
Cholesterol: 47.6mg
Sodium: 639mg
Potassium: 1523.8mg
Carbohydrates: 27.3g
Fiber: 11.8g
Sugar: 9.4g
Protein: 13.8g