Sunday, July 20, 2008

Shrimp and Bamboo Sprout Salad

Marinate a cup of shrimps, broken in small pieces, with three tablespoonfuls of oil, one tablespoonful of lemon juice, a dash of salt and pepper. Select the tender bamboo sprouts in a can, and cut them into small pieces of the shape desired. When ready to serve, dress these with salt, pepper, oil, and lemon juice. Use three measures of oil to one of acid. Begin with the oil. Continue mixing and adding oil, until each piece is glossy. Then add the acid. Mix the prepared sprouts and the drained shrimps, and turn them onto a bed of lettuce, cut in narrow shreds, and dressed with oil and acid. Decorate the salad with heart leaves of lettuce, whole shrimps, and hollow sections of bamboo, cut in thin slices.

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