Shrimp Skewers on Salad
Shrimp skewers atop a salad with lime‑ginger sauce and sesame: an elegant yet simple salad. The secret to success lies in the ingredients.
Ingredients
- 200 g shrimp (8 shrimp; headless and shell removed)
- 3 handful mizuna (or baby lettuce mix)
- 35 g ginger (1 piece)
- 0.5 lime
- 1 tsp liquid honey
- 1 tsp wasabi paste
- Salt
- Pepper
- 5 tbsp Rapeseed Oil
- 1 tsp Sesame oil
- 1 tbsp unhulled sesame seeds
- 12 yellow cherry tomatoes
- 2 Spring Onions
- 100 g Japanese pickled pumpkin
- 100 g Japanese pickled daikon
Instructions
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1.
Slice the back of each shrimp with a sharp knife and remove the black digestive tracts. Rinse the shrimp, pat dry, and thread onto two skewers.
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2.
Wash and dry the mizuna or baby lettuce.
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3.
Peel the ginger, grate finely, and place in a garlic press. Squeeze the juice over a bowl. Juice the lime with a citrus press.
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4.
Combine lime juice, honey, wasabi, a pinch of salt and pepper with the ginger juice. Whisk 2/3 of the rapeseed oil together with the sesame oil.
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5.
Roast the sesame seeds in a small pan, then stir 2/3 of them while still hot into the salad sauce. Let the remaining sesame cool and set aside.
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6.
Wash and halve the cherry tomatoes. Wash, trim, and slice the spring onions diagonally into thin rings.
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7.
Cut the pickled pumpkin and daikon each into small pieces.
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8.
Heat the remaining rapeseed oil in a pan. Season the shrimp skewers with salt and pepper and fry 3–4 minutes on each side.
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9.
Toss the salad with 2/3 of the sauce and serve on two plates. Distribute tomatoes, onions, pumpkin, and daikon over the salad. Place one shrimp skewer on top of each plate. Drizzle with the remaining sauce, sprinkle with leftover sesame, and serve.
