Pak Choi Salad with Shrimps
1 serving
20 minutes
Pak choi salad with shrimp is an exquisite dish of Japanese cuisine that embodies the freshness and vibrant flavors of the East. This salad combines crunchy pak choi leaves, sweet tomatoes, and the tenderness of royal shrimp, creating a harmonious blend of textures. The ginger-oyster dressing adds a rich aroma with a hint of spiciness, while fresh herbs like cilantro and mint enhance the freshness. Ponzu vinegar introduces a refined tanginess that highlights the balance of flavors. Traditionally, such salads are served as a light appetizer or complement to the main dish. It is perfect for a warm summer evening or an elegant dinner when one wants to enjoy the fine gastronomy of Asia.
1
Prepare ginger dressing. Wash mint and cilantro, remove large stems, chop the greens. Wash red chili pepper, remove the stem, dice into 3 mm cubes. Mince garlic. Wash ginger root, peel, and grate. Combine all ingredients and mix.
- Garlic: 1 g
- Chili pepper: 1 g
- Coriander: 1 g
- Fresh ginger root: 1 g
- Fresh mint: 1 g
- Sugar: 15 g
- Ponzu sauce: 20 ml
- Oyster sauce: 6 ml
2
Wash and chop pak choi salad coarsely. Cut red onion into feathers. Wash fresh tomatoes and cut into wedges. Boil and peel shrimp. Arrange salad, shrimp, and tomato wedges on a plate, drizzle with oyster-ginger dressing.
- Pak Choi Salad: 50 g
- Red onion: 5 g
- Tomatoes: 50 g
- King Prawns: 50 g