Shrimp Skewers and Salad

Summary Not available

  • 8 ounces shrimp
  • 3 Mizuna
  • 1 piece ginger
  • 0.5 Lime
  • 1 teaspoon liquid honey
  • 1 teaspoon Wasabi paste
  • salt
  • peppers
  • 5 Canola oil
  • 1 teaspoon sesame oil
  • 1 Sesame seeds
  • 12 Cherry tomatoes
  • 2 scallions
  • 4 ounces pickled Pumpkin
  • 4 ounces daikon Radish
  1. Devein the shrimp

  2. Rinse shrimp, pat dry and place on 2 skewers

  3. Rinse mizuna and spin dry

  4. Peel ginger root and finely grate

  5. Squeeze lime with a citrus juicer

  6. Mix lime juice, honey, wasabi, grated ginger, salt and pepper

  7. Stir in 2/3 of the canola oil and whisk in the sesame oil

  8. Toast the sesame seeds in a hot pan over medium heat

  9. Remove from pan

  10. Stir 2/3 of the seeds into the dressing and set the remaining seeds aside

  11. Rinse and halve the cherry tomatoes

  12. Rinse scallions, trim and cut diagonally into thin rings

  13. Cut the pumpkin and the radish into pieces

  14. Heat the remaining canola oil in a pan

  15. Season the shrimp skewers with salt and pepper and place in the pan, frying each side for 3-4 minutes

  16. Mix salad with 2/3 of the sauce and serve on 2 plates

  17. Sprinkle the tomatoes, scallions, pumpkin and radish on top

  18. Depending on preference, you can leave the shrimp on skewers or serve on top of the salad

  19. Drizzle with remaining sauce, sprinkle with sesame seeds and serve warm

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