Shrimp Salad

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This refreshing and flavorful Korean shrimp salad brings a perfect kick of heat! It's an easy recipe, ideal as an elegant starter, side dish, or light meal.

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Mix the mustard with warm water. Set it aside. Add the remaining dressing ingredients and mix well. Refrigerate while preparing the other ingredients.

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Cut the cucumbers and pear into thin slices.

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OR if using optional bell peppers, julienne the fruit and vegetables.

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Have a bowl of ice water ready near the stove top. Bring a small pot of water to a gentle boil. Add salt, lemon and shrimp and simmer uncovered until the shrimp turn opaque and curl. Drain.

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Remove immediately and plunge them into the ice water to stop cooking and chill. Drain. Cut each shrimp in half lengthwise, if desired.

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Nicely arrange the cucumber, pear and shrimp (or optional julienned vegetables and pear) on a plate. Spoon the dressing over, or serve it on the side. Garnish with optional radish sprouts and/or lemon.

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Enjoy!

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About Hyosun

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