Wednesday, October 6, 2010
Cold Shrimp and Somen Salad
On a hot day, you need something cool. This salad screams cool. Only four ingredients, and less than 10 minutes to make, it's a classic Summer dish.
I'm partial to somen - it's a Japanese noodle, thin, quick to cook, very adaptable, etc. A common drawback of somen, though, is it's ability to wick up liquids and flavors surrounding it. It left too long, it may turn to mush. That's why you want to cook this quick, cool it quick, and eat it quick. No problem there.
Cold Shrimp and Somen Salad:
Boil some water, add raw shrimp, and cook for 2-4 minutes.
Boil some more water, add the somen noodles and cook according to instructions (about 2-3 minutes). Immediately drain and rinse under cold water or put them in an ice water bath, then drain. The point is that you want to stop the noodles from cooking, and cool them down.
Cube some Summer fruit - watermelon, cantelope, papaya, mango...something like that.
Create a bed of romain, spinach or red leaf lettuce. Add your noodles on top. Add your fruit and shrimp on top of that. Put the plate in the fridge while you make your dressing.
Dressing - pour 1/4 cup rice vinegar in a mixing bowl. Add some sugar. Add some sesame oil. Sqeeze a lemon or lime into it. Mix well.
Drizzle dressing over your salad, and toss some kosher salt over the whole thing. You're good to go!