Yield: 2 Servings
|1 teaspoon||Wasabi powder|
|1 tablespoon||Warm water|
|2 tablespoons||Fresh lime juice|
|2 \N||Heads Belgian endive-3 oz ea|
|1 cup||Watercress; large stems removed; washed & dried|
|6 tablespoons||Peanut oil|
|1 tablespoon||Rice wine vinegar|
|\N \N||Salt & fresh ground white pepper to taste|
|8 larges||Raw shrimp; shelled & deveined|
|¼ cup||Chinese barbecue sauce|
|1 tablespoon||Japanese preserved ginger (Sushooga); slivered|
Dissolve wasabi in warm water. Stir well with spoon to create a smooth paste. Whisk paste into mayonnaise & add 1 Tbs lime juice. Whish well and reserve in serving dish. With damp cloth, remove dirt from endive. Slice heads in half lengthwise. Cut off tough core at base. Slice halves crosswise into 1-inch pieces. Toss endive with watercress & refrigerate until needed. Whisk together 4 Tbs peanut oil with 1 Tbs lime juice. Season to taste with salt and pepper. Set aside. Heat 2 Tbs peanut oil in saute pan. Season shrimp with salt & pepper. Saute on one side 2 minutes, turn and add barbecue sauce. Simmer 2 minutes, making sure to coat shrimp well.
Remove from heat. Toss ginger, endive & watercress with dressing. Place on platter & lay shrimp on top of greens and top with sauce from pan. Serve with wasabi mayonnaise as dip for shrimp.
STARS & STRIPES, 6 DEC 92
FROM 'SALADS' BY LEONARD
Downloaded from Glen's MM Recipe Archive, .