Shiokara and Seafood Mimosa Salad
Cook Time:
20 Minutes
Serves:
2 servings
Ingredients
1 egg
5 snap peas
4 mushroom
4 small tomato
some sunny lettuce
8 shrimps
3 tbsp Shiokara
2 tsp olive oil
2 tpsp olive oil (for dressing)
2 tbsp wine vinegar (or vinegar or lemon juice) (for dressing)
Salt as needed
Pepper as needed
Preparation
Step1
Make hard-boiled eggs. Remove from heat, peel the shell, and separate the yolk and white.
Step2
Remove the skin from the snap peas and boil them quickly. Drain and tear the snap peas in half. Tear sunny lettuce into bite-size pieces. Cut small tomatoes in half if they are large.
Step3
Slit the shrimp from the back, remove the back pieces, and fry in olive oil until lightly browned.
Step4
Place 2 sunny lettuce in a bowl and top with snap peas, small tomatoes, and 3 shrimp.
Step5
Top with Shiokara, drizzle a mixture of olive oil and wine vinegar over 4, and sprinkle with the yolk and white of the boiled egg from 1, scraped through a colander. *Please serve with the salted fish mixed in.