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Categories:
water fresh lemongrass bay leaves garlic kosher salt shrimp soy sauce rice vinegar honey chili sauce lemon juice ginger shallot sesame oil canola oil arugula black sesame seeds chives
Viewed: 30 - Published at: 9 years agoIngredients
- 3 qt. water
- 1 1/2 cups chopped fresh lemongrass (from about 5 stalks)
- 5 fresh bay leaves
- 3 garlic cloves, crushed
- 2 tablespoons kosher salt
- 1 pound peeled and deveined raw medium shrimp
- 1 ounce wakame (dried seaweed)
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons honey
- 2 teaspoons Sriracha chili sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon finely grated fresh ginger
- 1 small shallot, minced
- 2 tablespoons toasted sesame oil
- 2 tablespoons canola oil
- 3 cups assorted mixed greens (such as arugula, watercress, tatsoi)
- 1/2 cup cooked and shelled frozen edamame (about 3 oz.), thawed
- 2 tablespoons black sesame seeds
- 2 tablespoons thinly sliced fresh chives
Method
- Combine water, lemongrass, bay leaves, garlic, and salt in a large saucepan. Bring to a boil over high; reduce heat to medium, and simmer 20 minutes. Remove pan from heat; add shrimp, and cover. Let shrimp stand until they curl and turn pink, about 3 minutes. Remove shrimp from liquid, and cool on a wire rack on a baking sheet.
- Meanwhile, break wakame into pieces as needed, and place in a large bowl with boiling water to cover. Let stand 10 minutes. Drain and chop; set aside. Stir together soy sauce, rice vinegar, honey, Sriracha, lemon juice, ginger, and shallot in a small bowl. Gradually whisk in sesame and canola oils.
- Cut shrimp in half, and toss with 2 tablespoons of the soy sauce dressing; let stand 5 minutes. Combine wakame, mixed greens, and edamame in a large bowl; toss with 2 tablespoons of the soy sauce dressing. Add shrimp, and toss until well combined.
- Divide shrimp mixture evenly among 6 plates. Sprinkle with sesame seeds, and drizzle with desired amount of remaining soy sauce dressing. Sprinkle with chives, and serve immediately.
