Dried Shrimp and Sprouts Salad
Dried Shrimp and Sprouts Salad is a perfect salad if you want to consume a large amount of bean sprouts at once. The generous amount of dried shrimp adds a great flavour to this salad. I like the colour combination too.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 15 g dried baby shrimp ((not meaty ones, note 1))
- 150 g bean sprouts
- 50 g snow pea sprouts ((note 2))
- 2 tbsp dashi stock ((note 3))
- 1 tsp soy sauce
- 1/2 tsp mirin
- A pinch of salt
Instructions
- 1
Cut the snow pea sprouts in half if they are longer than 6cm.
- 2
Bring sufficient amount of water in a medium-size pot to a boil. Add bean sprouts and snow peas sprouts to the boiling water.
- 3
When the water starts boiling again, drain into a sieve and let them cool down. Spreading the sprouts thinly will speed up the cooling process.
- 4
Heat a frying pan at low heat. Add the dried shrimp and roast for 10 minutes. Stir or toss occasionally to avoid roasting the same side of the shrimp too long.
- 5
Transfer the shrimp to a sheet of baking paper. Let them cool down.
- 6
Place another sheet of baking paper over the shrimp and gently roll a rolling pin (or a round bottle) over the baking paper, flattening the thick part of the shrimp (note 4).
- 7
Put the sprouts and shrimp in a bowl and mix, ensuring that snow pea sprouts are untangled and scattered evenly.
- 8
Mix the Dressing ingredients in a small jar. Pour the dressing over the salad and toss.
- 9
Serve at room temperature or chilled.