HIYASHI CHUKA, SAUTÉED SNOW PEAS & CRAB AVOCADO SALAD
A couple days ago a friend of mine, Rachel posted a picture of a recipe she had made. She made a Kani Salad. She didn’t post the recipe so I went off hunting on Pinterest. Of course when your on Pinterest you know your going to be a while. Once I started looking at the Kani Salad recipes, I also found some other recipes that sounded very interesting. So, here are 2 that we had for dinner tonight. My dear hubby says these are now in my top recipes ever, so they’re definitely keepers and will be great for company.
These aren’t hard recipes, most can be prepared ahead of time, oh, one thing, the pan that I cooked the shrimp in, I used it for the shrimp, the egg and the snow peas, using those fabulous drippings. I suggest you do the same, less washing and great flavor!
So here we go, of course, I’ll give you links to the original recipes, because mine are adapted as usual! 😉
(Hiyashi Chuka (Cold Ramen) by Just One Cook Book)
- 6 Tbsp. soy sauce (gluten free, I used Coconut Aminos)
- 4 Tbsp. sugar
- 3 Tbsp. rice vinegar
- 2 Tbsp. sesame oil
- 1 Tbsp. roasted sesame seeds (toasted mine in a small pan on the stove, only takes a few quick minutes)
- ¼ tsp. grated ginger
- 2 eggs, beaten
- 2 tsp. sugar
- ¼ tsp. salt
- I cooked the egg in the same pan that I cooked the shrimp in using the drippings
- 6 shrimps or more (I sautéed my shrimp in garlic & lemon grass infused olive oil. I sprinkled my raw shrimp with Old Bay and Simply Asia spice mix)
- 1 Japanese cucumber (1/2 English cucumber), julienned ( I used a reg. old cucumber, took the seeds out)
- 1 head lettuce, shredded, I used romaine
- 3 green onions (mix 1/2 into the lettuce and the other half into the noodles)
- 1/2 red pepper
- shredded steamed chicken tender, blanched bean sprouts (blanched), wakame seaweed, nori seaweed strips, etc.
- 2 Ramen Noodle squares (the box has 4) Prepare as directed
Put it all together: Using a glass bowl, layer lettuce, then noodles, then arrange toppings.
Crab & Avocado Salad
Adapted from Crab & Avocado Salad with Japanese Dressing
- 1 tablespoon rice wine vinegar
- 1 drop sesame oil
- 1/2 cup quality mayonnaise
- 1 can good quality lump crab meat
- 1 teaspoon lime juice
- 1 ripe avocado
- 2 green onions (chopped)
- Simply Asian spice mix
Open crab and dump into a bowl, break apart gently. Dice green onion add to crab. Dice avocado and put in another bowl, mix with lime juice, then add to crab meat. Stir gently, I use my hands. In another bowl add the rest of the ingredients, then add to the crab and gently stir. The original recipe adds a few other ingredients some of which I didn’t have on hand and wasabi which I would love to add, but my hubby doesn’t like heat, so add it if you like, just be careful not to add too much. The original recipe says to fill a ramekin with the mixture and un-molding it onto the plate, mine wouldn’t come out of the ramekin, so I used and ice cream scoop instead, much easier if you ask me. I plated mine on a romaine leaf.
Served with a side of Sautéed Snow Peas
The snow peas were sautéed in the same pan that the shrimp and eggs were prepared in. I added some butter and a touch of sesame oil. When the oil was hot enough I put the snow peas in, sprinkled with some salt and the Simply Asian spice mix. When they were cooked I sprinkled with sesame seeds. A very easy, delicious side.
If you have any questions about any of these recipes, or any suggestions, or see any mistakes, let me know. I love hearing from you.