| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Korean |
Salads, Seafood |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp |
| 5 |
|
Leaves romaine |
| 1 |
md |
Carrot; julienned |
| 1 |
md |
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 |
tb |
Sugar |
| 2 |
ts |
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>
A Message from our Provider:
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