marmalady
Executive Chef
JAPANESE SEAFOOD PASTA SALAD
8 oz. vermicilli
½ cup sliced water chestnuts
¼ cup minced parsley
2 carrots shredded
1 medium cucumber, thinsliced
1 cup snow peas,julienned
½ cup scallions, thin cut on sharp bias
2 cups chopped shrimp, simmered in sake and water
Cook vermicilli, drain; add everything else and chill.
Dressing:
½ cup rice wine vinegar
2tsp.soy sauce
3/4 cup light olive oil
½ tsp. sesame oil
salt/pepper
1tsp. grated ginger
½ tsp. grated garlic
1 tsp. sugar
¼ cup toasted sesame seeds
Mix vinegar, garlic, sugar, soy sauce, ginger; whisk; whisk in both oils; add sesame seeds and salt/pepper to taste.
Pour over salad, and toss to cover lightly.
8 oz. vermicilli
½ cup sliced water chestnuts
¼ cup minced parsley
2 carrots shredded
1 medium cucumber, thinsliced
1 cup snow peas,julienned
½ cup scallions, thin cut on sharp bias
2 cups chopped shrimp, simmered in sake and water
Cook vermicilli, drain; add everything else and chill.
Dressing:
½ cup rice wine vinegar
2tsp.soy sauce
3/4 cup light olive oil
½ tsp. sesame oil
salt/pepper
1tsp. grated ginger
½ tsp. grated garlic
1 tsp. sugar
¼ cup toasted sesame seeds
Mix vinegar, garlic, sugar, soy sauce, ginger; whisk; whisk in both oils; add sesame seeds and salt/pepper to taste.
Pour over salad, and toss to cover lightly.
