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Ingredients

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Asian-Inspired Shrimp and Kelp Salad

Asian-Inspired Shrimp and Kelp Salad

30 min., ready in 2 h. 40 min.
Time:
Ingredientsfor  
Ingredients
250 grams dried Algae strand
2 carrots
2 stalks Celery
2 scallions
4 Tbsps soybean oil
12 King prawn (peeled and deveined)
2 Tbsps Corn oil
1 Tbsp Rice vinegar
2 Tbsps dark soy sauce
freshly ground peppers
1 pinch sugar (or more if desired)
1 bunch Beet sprouts
How healthy are the main ingredients?
Celerysoybean oilsoy saucesugarcarrot
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Preparation
1.

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.

2.

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.

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