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Shrimp, Wakame and Cucumbers in a Rice Vinaigrette

Posted on August 23, 2009 at 1:22 AM


EBI NO SUNOMONO




Shrimp is one of the most popular and easy to find seafood in the world but I have had my set of hit and misses, especially with boiled shrimp. The texture of boiled shrimp can often be rubbery and the flavor blah. I would avoid ordering shrimp coctails at restaurants because they almost always disappoint.  I think shrimp deserves better.


Recently, I found a way to boil shrimp and make it come out with a lot of flavor and texture. What I do is coat the shrimp in a little potato starch (katakuriko) before boiling it. You can use other starches like kuzu or cornstarch.  The Chinese have used this technique for centuries.. They coat cornstarch on both meat and seafood. You don't need a lot. In fact, you need to use just enough to put a thin coat.  I did it with this vinegared shrimp.  My shrimp looks a little prettier on the plate and the shrimp has much better flavor and texture.






I used a benrina to slice the cucumbers thin.


VINEGARED SHRIMP, CUCUMBER AND WAKAME SEAWEED

Makes 4 servings

4 large shrimp or 8 medium size shrimp
1 cup of reconsitituted dried wakame seaweed, cut in 2-inch pieces
1-2 cucumbers, sliced thinly,  1/8 inch or thinner crosswise
1 Tbls Potato starch (katakuriko)
Salt

Vinegared dressing:
2/3 Cup Dashi Broth (See Basics dashi recipe)
1/8 cup Rice vinegar
1/8 cup soy sauce
1 Tbls sugar 

Make the vinegar dressing.  Chill in the fridge.  

Rub the sliced cucumbers with about 1/2 teaspoon of salt until water starts to come out
from the cucumbers.  Squeeze gently.  Set aside in the fridge.

Clean and devein the shrimp.  Sprinkle potato starch on the shrimp.
Bring a small saucepan with water to a boil over medium heat.  
Prepare a bowl of water with ice cubes and set in the sink.
Now cook the shrimp in the boiling water for about 30 seconds or until it is 
cooked. Turn off heat.  Transfer cooked shrimp to the bowl of ice water and
chill.

Rinse and drain the wakame seaweed.  Squeeze out excess water.

Assemble the shrimp, cucumbers and wakame seaweed.  
Pour the dressing over the salad.  Serve immediately.


Note: The dressing will keep in the fridge for a week.


Categories: Salads, Appetizers, Seafood

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