Ebingers All Chocolate Blackout Cake
INGREDIENTS:
1 lb Shrimp
1 sm Cucumber
1 oz Wakame; (dried seaweed)
1 ts Sesame seeds; toasted
1 sm Horseradish
1 lb Shrimp
1 sm Cucumber
1 oz Wakame; (dried seaweed)
1 ts Sesame seeds; toasted
1 sm Horseradish
---SAMBAI-ZU DRESSING---
1/2 c Water 1 sm Kombu-Dashi 1 c Rice vinegar 1/2 c Soy sauce 1/4 c Mirin 1/4 sm Fresh ginger root 1/4 Lemon
Boil all sauce ingredients 20-30 minutes over medium heat then remove from heat and cool. Rinse wakame with cold water and drain. Cut into thin crosswise slices and shred horseradish and cucumber. Serve in small bowls pouring dressing and sprinkle with sesame seeds.
Recipe published in Rhode Island Monthly Magazine July 1995
NOTES : Kombu-Dashi is available in Asian markets.
1/2 c Water 1 sm Kombu-Dashi 1 c Rice vinegar 1/2 c Soy sauce 1/4 c Mirin 1/4 sm Fresh ginger root 1/4 Lemon
Boil all sauce ingredients 20-30 minutes over medium heat then remove from heat and cool. Rinse wakame with cold water and drain. Cut into thin crosswise slices and shred horseradish and cucumber. Serve in small bowls pouring dressing and sprinkle with sesame seeds.
Recipe published in Rhode Island Monthly Magazine July 1995
NOTES : Kombu-Dashi is available in Asian markets.