Shrimp and this salad
Don't overboil the scallops and shrimp.
How to make it
1
Boil the scallops to salt, transfer to a bowl, place in ice water, cool, and cut in half.
2
Boil the shrimp together with the shell to salt, cool with ice water and peel the shell.
3
The cucumbers are 5cm long, into sticks, slice the onions, and soak them in water to drain them.
4
Slice the celery thinly, slice the eringi in half, and shred the red peppers and boil them in salt. Once boiled, pour in ice water with scallops and let cool.
5
Place the cooled ingredients in a bowl and mix with A.
6
Serve it on a plate and sprinkle the sashimi into small pieces and you're done.
Materials 1 person
-
- Scallops
- 4 pieces
-
- shrimp
- 70g
-
- salted boiling
- A little
-
- Cucumber
- 45g
-
- Onion
- 10g
-
- celery
- 10g
-
- Eringi
- 25g
-
- Red peppers
- 12g
-
- Asatsuki
- 5g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Balsamic Vinegar
- 1/2 tbsp
-
- Lemon juice
- 1/2 tsp
-
- White wine vinegar
- A little
-
- salt
- One Pick
-
- Coarsely smelt black pepper
- A little
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
