|Saewu Naengchae (Shrimp Salad with Hot Mustard Dressing) (Korean Bapsang)|
Hot mustard dressing (gyeoja sauce):
2 teaspoons hot mustard powder (gyeoja) (or 1 tablespoon gyeoja paste mixed with 1 tablespoon water)
1 tablespoon vinegar
2 teaspoons sugar
1 teaspoon minced garlic
1 long, slender cucumber
1/2 Korean pear
Radish sprouts for garnish (optional)
8 – 10 large shrimp, shelled and deveined
1/4 lemon (optional)
1 teaspoon salt
Mix the mustard with 1 tablespoon of warm water. Add the remaining dressing ingredients and mix well. Let it sit while preparing the other ingredients.
Cut the cucumbers and pear into thin slices. Refrigerate while preparing the shrimp.
Have a bowl of ice water ready near the stove top. Bring a small pot of water (4 cups) to a gentle boil over medium heat. Add lemon, salt, and shrimp and simmer uncovered until the shrimp turn opaque and curl, about 40 seconds. Remove immediately and plunge them into the ice water to stop cooking and chill. Drain. Cut each shrimp in half lengthwise. You can prepare the shrimp in advance and refrigerate to cool.
Nicely arrange the cucumber, pear and shrimp on a plate and spoon the dressing over. Garnish with optional radish sprouts.
For more recipes visit www.koreanbapsang.com.
By Ro Hyo-sun