Shrimp Salad with Corn and Seaweed
Salads • European
Description
A compelling example of how seemingly ordinary ingredients — like corn, green beans, and seaweed — can come together to create an interesting composition. In the recipe by Chef John Smith from The Urban Bistro, a thoughtfully crafted carnival on the plate is brought to life by a sauce made from citrus, wasabi, and garlic oil, whose complexity slowly unfolds on the palate. The shrimp are beautifully complemented by this partnership.
Ingredients
- Mixed salad greens 5 oz
- Chinese green beans 5 oz
- Chuka Salad 0 oz
- Sweet Corn Sticks 5 oz
- Pak choi salad 0 oz
- Dill 1 bunch
- Cilantro 1 bunch
- Baku Tomatoes 9 pieces
- Shrimp 15 oz
- Wasabi 0 oz
- Ponzu sauce 0 fl oz
- Olive Oil 0 fl oz
- Mayonnaise 0 oz
- Water 0 fl oz
Step-by-Step Guide
Step 1
Add the beans to boiling salted water, and after 1 minute, use a slotted spoon to remove them and transfer to ice water. Then, dry them on a paper towel.
Step 2
Boil the corn in salted water with sugar.
Step 3
Prepare the sauce: mix the wasabi dressing, ponzu, garlic oil, and mayonnaise. Add 1 teaspoon of water or a little more if the sauce is too thick. Mix well.
Step 4
In a salad bowl, combine mixed greens, bok choy, corn, seaweed salad, diced tomatoes, chopped dill, and cilantro.
Step 5
Season the shrimp with salt and pepper, and quickly sauté them in a hot skillet with a small amount of vegetable oil for no longer than 10 minutes.
Step 6
Add the shrimp to the salad, dress with wasabi sauce, and serve immediately.
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