Spinach Salad with Shrimp
Salads • Pan-Asian
Description
Recipe by Chef John Smith from The Urban Kitchen.
Ingredients
- Avocado 1 piece
- Mini vegetables 0 oz
- Shrimp 8 pieces
- Champignons 0 oz
- Oyster Mushrooms 0 oz
- Butter 0 oz
- Olive Oil 0 fl oz
- Parsley 0 oz
- Sesame bun 0 oz
- Onion 0 oz
- Daikon 5 oz
- Safflower Oil 5 fl oz
- Soy Sauce 5 fl oz
- Mizukan Sauce 5 fl oz
- Sugar 5 oz
- Ginger 0 oz
- Garlic 0 oz
- Mustard Greens 0 oz
Step-by-Step Guide
Step 1
Prepare the sauce: chop the onion and radish. Place the onion, radish, garlic, ginger, mustard, and sugar into a blender. Add vegetable oil, soy sauce, and Mitsukan vinegar.
Step 2
Sauté the mushrooms in olive oil and butter for 2 minutes, then add the peeled shrimp and oyster mushrooms. Cook for another 2 minutes, then add a cube of butter and chopped parsley.
Step 3
Arrange the spinach on a plate. Peel the avocado, chop it roughly, and place it on the plate, then top with shrimp and mushrooms. Drizzle with sauce and sprinkle with sesame seeds.
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