Shrimp and Watercress Salad

Ingredients

• 250 g dried seaweed strands (organic store, Asian market)
• 2 carrots
• 2 stalks celery
• 2 Spring Onions
• 4 tbsp soy oil
• 12 large shrimp (prepped, peeled and deveined)
• 2 tbsp sprouting oil
• 1 tbsp Rice vinegar
• 2 tbsp dark soy sauce
• pepper (ground)
• a pinch sugar (optional)
• 1 box beet watercress

Instructions

1. 1.

   Soak the seaweed in cold water for 2 hours. Meanwhile peel and dice the carrots into very small cubes. Wash, trim and cube the celery stalks. Clean, dry and slice the spring onions into fine rings. Heat 1 tbsp soy oil in a pan and sauté the vegetables (except the seaweed) for 2-3 minutes. Remove from heat and let cool.

2. 2.

   Wash and pat dry the shrimp. Heat sprouting oil in another pan and sear the shrimp on all sides until golden yellow. Drain the seaweed over a sieve and gently squeeze out excess water. Mix the seaweed with the vegetables, vinegar, soy sauce and remaining soy oil; season with pepper and sugar to taste. Arrange the salad in deep bowls and top each with 3 shrimp. Garnish with beet watercress and serve.