Prawn, wakame and rice noodle salad

Ingredients

NUCHAR prawns

150 g.

Dressed Wakame seaweed

50 g.

Dutch cucumber

1 pc.

Rice noodles

100 g.

Shallot

1 pc.

Sesame seeds

1 tablespoon.

Sauce

Dashi granules

0,5 g.

Rice vinegar

125 ml.

Sesame Oil

1 tablespoon

Soy sauce

2 tablespoons

Grated ginger

A pinch

Sugar

1 teaspoon

Mirin (optional)

60 ml.

Recommended product

COOKED LANGOSTINOS ASC 150 g.

Preparation time: 40 minutes

Rations: 4

Type of dish: Main Course

Prepared by

SHRIMP SALAD P1 1
1

Peel and cut the cucumbers in half lengthwise, remove the seeds with a teaspoon and cut the cucumber into thin slices slightly on the bias.

SHRIMP SALAD P2
2

Cut the shallot into very fine julienne strips and soak in water for 20 minutes,
drain and cool.

For the Sauce:
Mix all ingredients in a bowl. Set aside. Dissolve the dashi granules in a tablespoon of hot water and add to the sauce. Chill.

SHRIMP SALAD P3
3

Cook the noodles for 2 minutes in boiling water, remove and refresh in cold water. Mix the noodles with the prawns, cucumber, wakame and shallot with the dressing.

Plate finish

Serve the ingredients separately. Add the sesame seeds.

Tricks

You can add other ingredients such as edamame and avocado for a more complete dish.

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