Title: SHRIMP AND VEGETABLE SALAD WITH PINE NUT DRES
Categories: Salads, Seafoods
Yield: 6 servings
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
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.
