One dinner time, almost 4 weeks ago, I posted on Instagram a snapshot of this shrimp and egg salad I prepared for J. I received some encouraging 'likes' and a few requests for the recipe. I was quite pleased with my "invention". And looking at J's clean plate, I guess he was satisfied with his meal that night. So, I'm now sharing it here today.
To tell you the truth, it's my first time to make this particular salad. Usually, it's just kani salad. As part of J's "diet" changes, I agreed to prepare more salads for him. The lettuce was part of our regular organic veggie basket delivery so all I need to think about is the mix, and what dressing to toss it with.
I don't have a menu plan. I tried making one a few times, but it's just not working for me. I just get frustrated when, after hours of thinking and plotting the week's meal plan, the ingredients I need are not all available. I'm the type who prefers to plan a dish while walking along the produce section, or get meal inspiration from fresh seafoods or nice quality cuts of meat. That's why I don't like rushing my grocery time. I actually enjoy it. Proof is here - Mom-Grocer.
Ok, back to the salad. From the hypermarket, I got some really good batch of shrimps that day and I just decided to buy half a kilo. I love shrimps! Except for my boy, we all like eating shrimps, cooked in many different ways, like gambas. And it's so easy and quick to cook. Definitely, it's shrimp salad for dinner. But what's the dressing?
Did I mention about J's diet? Well, I thought I'd give the Japanese mayo dressing a rest and use a vinaigrette instead. I can go for balsamic with olive oil, but I know my husband and he prefers Asian flavors over European. So I ended up with this simple salad dish:
MOM-FRIDAY'S SHRIMP & EGG SALAD IN ASIAN SESAME DRESSING
Bunch of ice lettuce, washed and torn to pieces (good for 2 to 3)
250 grams shrimps, peeled and deveined (I skip this if I get too lazy to fo this step), add a little salt to flavor
3 hardboiled eggs
croutons (make your own by toasting day-old bread slices, then dice them)
chopped fresh spring onion leaves
Soy-Sesame Dressing, whisk together:
2 tablespoons Bragg Liquid Aminos (or Kikkoman light soy sauce)
2 tablespoons canola oil
1 1/2 teaspoon Chinese black vinegar
1 teaspoon sesame oil
fresh cracked or pinch of ground pepper
As I've mentioned in my past recipe posts, I don't really measure when I cook, so these are just approximation. Add more lettuce or shrimps if you wish. I recommend you taste the dressing after mixing it. Use a wire whisk to emulsify the oils and seasonings. Adjust saltiness and sourness according to your taste. You can gradually add more canola oil to neutralize the flavor. Sesame oil may be light or dark. Again, some may want a more intense (sesame) flavors, while others prefer it lighter.
Poach, or saute for about two minutes until done, but still soft and tender. Set aside.
If you bought bigger shrimps, you can also split each piece in half as you devein it, like what I did to this particular serving.
If you have an egg slicer, it would be faster.
About the egg... I just added that at the last minute coz I thought the salad would be too plain with just the shrimps. =) Good thing the combo worked! The egg provided the protein for this meal and made it more filling.
Plate and assemble all the ingredients, then use spoon to drizzle with the Asian dressing.
Toss and garnish with spring onions. Serve immediately.
One week after I made the shrimp and egg salad above, I thought of another combo based on what I had in the fridge. I made the same sesame dressing and came up with this one:
Pan Fried Fish Fillet and Kani Salad in Asian Sesame Dressing
I used sole fillet, but feel free to use whatever white fish you prefer. Use the same Asian dressing and serve. Grilled chicken can work too.
Hope you try this out and let me know what you think. We'll surely be having more seafoods and salads! :)
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