Spinach salad with shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Dried shrimp | |
| 1 | cup | Water |
| 1 | pounds | Spinach |
| 4 | cups | Water |
| ½ | cup | Shrimp liquid |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Peanut oil |
| ½ | teaspoon | Salt |
| 3 | drops | Sesame oil; more or less |
Directions
1. Place dried shrimp and cold water in a small pan. Cover and bring quickly to a boil. Turn off the heat and let stand, still covered, 20 minutes.
2. Remove tough stems from spinach. Meanwhile bring remaining water to a boil. Pour over spinach, then drain at once. Cool under cold running water and drain again. Shake leaves dry, then chop coarsely. Place in a bowl.
3. Remove shrimp from pan and chop coarsely. Add to spinach.
4. Combine shrimp liquid with soy sauce, peanut oil, salt and sesame oil, blending well. Add to spinach and shrimp and toss. Serve at once.
VARIATION: For the shrimp and its dressing, substitute a hot mustard sauce, made by blending ½ tablespoon powdered mustard and 1 tablespoon cold water to a paste, then stirring in ¼ teaspoon vinegar, a pinch of salt and another 1-½ tablespoons water. Add this dressing to the spinach and toss. Then sprinkle with ½ teaspoon salt and toss again. (For a milder sauce, use less mustard.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .