Shrimp and Snow Pea Salad
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 280, total fat 13 G., saturated fats 1 G., proteins 32 G., carbohydrates 7 G., fiber 3 G., cholesterol 215 mg, sodium 510 mg, sugar - G.
Calories 280, total fat 13 G., saturated fats 1 G., proteins 32 G., carbohydrates 7 G., fiber 3 G., cholesterol 215 mg, sodium 510 mg, sugar - G.
This refreshing and filling salad pairs poached shrimp beautifully with blanched snow peas, fresh radishes, green onions, and a tart, spicy dressing. After boiling for 2 minutes, immediately transfer the shrimp to ice water to stop cooking, cool thoroughly, and become as crisp as the other ingredients. Sprinkle the finished salad with toasted sesame seeds and serve as a light lunch or in small portions as an appetizer with drinks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg medium shrimp, peeled and deveined
- 350 g of snow peas in pods
- 6 radishes, thinly sliced into half-moons
- 4 green onions, thinly sliced
- 1/3 tbsp. rice vinegar
- 1 tbsp. l. rapeseed oil
- 1 tbsp dark sesame oil
- 1 tbsp. grated fresh ginger
- 2 tablespoons toasted sesame seeds
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Recipes with similar ingredients: shrimps, sugar snap peas, radish, green onions, ginger root, rice vinegar, sesame oil
Cooking the dish according to the recipe:
- Bring water to a boil in a large saucepan fitted with a steamer basket. Add the peas, cover, and cook for 2 minutes. Remove the peas from the steamer and immediately transfer them to a bowl of ice water to cool. Drain and pat dry.
- Place the shrimp directly into the pan with the same water and bring to a boil again. Cook for 2 minutes. Drain, then transfer the shrimp to a bowl of ice water to cool. Drain and pat dry.
- Cut each shrimp in half lengthwise. Slice the peas diagonally into 1 cm wide slices, trimming the ends. In a large bowl, combine the shrimp, peas, radishes, and onion.
- In a small bowl, combine vinegar, both types of oil, ginger, and 0.5 teaspoon of salt. Dress the salad just before serving; sprinkle sesame seeds on top.
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