Shrimp, Corn and Chuka Salad
4 servings
30 minutes
A convincing example of how quite popular ingredients — like corn, green beans and chuka salad — can be used to create an interesting composition. In the recipe by Mikhail Gerashchenko, chef of Restaurant No. 13, a well-thought-out carnival on a plate is organized by a sauce made of citrus, wasabi and garlic oil, whose versatility slowly unfolds on the tongue. Such a partnership suits shrimp very well.
1
Add the beans to boiling salted water, after 1 minute remove with a slotted spoon and transfer to ice water. Then dry on a paper towel.
- Green beans: 80 g
2
Boil the corn in boiling water with salt and sugar.
- Fresh corn kernels: 120 g
3
Prepare the sauce: mix wasabi dressing, ponzu, garlic oil, and mayonnaise. Add 1 teaspoon of water or a bit more if the sauce is too thick. Mix well.
- Wasabi: 50 g
- Ponzu sauce: 5 ml
- Garlic butter: 1 ml
- Mayonnaise: 7 g
- Water: 5 ml
4
In a salad bowl, mix the mixed salad, pak choi, corn, chuka salad, chopped tomatoes, chopped dill, and cilantro.
- Mixed salad leaves: 200 g
- Chuka wakame salad: 60 g
- Fresh corn kernels: 120 g
- Pak choi (bok choy): 40 g
- Dill: 1 bunch
- Cilantro: 1 bunch
- Baku tomatoes: 9 pieces
5
Salt and pepper the shrimp, quickly fry in a hot pan with a little vegetable oil for no longer than 10 minutes.
- Shrimp: 400 g
6
Add shrimp to the salad, dress with wasabi sauce, and serve immediately.
- Wasabi: 50 g