Asian-Inspired Shrimp and Kelp Salad
- 250 grams dried Algae strand
- 2 carrots
- 2 stalks Celery
- 2 scallions
- 4 tablespoons soybean oil
- 12 King prawn (peeled and deveined)
- 2 tablespoons Corn oil
- 1 tablespoon Rice vinegar
- 2 tablespoons dark soy sauce
- freshly ground peppers
- 1 pinch sugar (or more if desired)
- 1 small box Beet sprouts
Soak the kelp in a bowl with cold water for 2 hours. Peel the carrots and cut into small cubes. Rinse the celery and cut into small cubes. Rinse the scallions, shake dry, and thinly slice into rings. Heat 1 tablespoon of the soybean oil in a skillet. Add the carrots, celery and scallions, and cook for 2-3 minutes. Remove from heat and allow to cool.
Rinse the shrimp and pat dry. Heat the corn oil in another skillet. Add the shrimp and cook until golden brown.
Strain the kelp through a colander. Stir into the vegetable mixture, along with the soy sauce and remaining soy bean oil. Season with salt, pepper and sugar to taste.
Divide the vegetable mixture between soup plates and top with 3 shrimp. Garnish with the beet cress.