Recipe - Ebi-Sunomono (Shrimp Salad)

1 pound Shrimp
1 small Cucumber
1 ounce Wakame; (dried seaweed)
1 teaspoon Sesame seeds; toasted
1 small Horseradish

SAMBAIZU DRESSING
One half cup Water
1 small KombuDashi
1 cup Rice vinegar
One half cup Soy sauce
One fourth cup Mirin
One fourth small Fresh ginger root
One fourth Lemon

Boil all sauce ingredients 2030 minutes over medium heat then remove from
heat and cool. Rinse wakame with cold water and drain. Cut into thin
crosswise slices and shred horseradish and cucumber. Serve in small bowls
pouring dressing and sprinkle with sesame seeds.

Posted by JoAnn Pellegrino 5/98

Recipe published in Rhode Island Monthly Magazine July 1995

NOTES : KombuDashi is available in Asian markets.

Recipe by: Sea Shai Restaurant Middletown RI

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
28, 1998