Pickled Shrimp with Wakame & Tomato Salad

This Filipino-inspired salad is not only refreshing, but packed with flavour and nutrients to keep your energy up all day long. You can pair it with Sean’s shake (recipe below) or eat it on it’s own – either way it’s delicious!

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Pickled Shrimp

1/2 lbs (roughly 13/16) deveined prawns
4 garlic cloves (crushed)
1  shallot (sliced)
3 bay leaves
1 tbsp whole peppercorn
1 cup lemon juice
3 cups olive oil

1. Put half a shallot, 2 bay leaves and 1/2 tbsp of peppercorn into a pot.
2. Add 1L of water and bring to a boil.
3. Add shrimp. Turn down heat to a simmer and poach shrimp until the colour turns orange and shrimp is just slightly firm.
4. Strain shrimp and cool.
5. In a separate pot, lightly toast remaining peppercorn (1/2 tbsp) and bay lead, add 1/2 a shallot and cook out briefly.
6. Add lemon juice and olive oil.
7. Mix and turn off heat.
8. Once shrimp has cooled, add to lemon brine and hold in the fridge for up to 7 days.

Soy Dressing

1/2 cup calamansi and lemon juice
1/3 cup soy sauce
2 tbsp rice wine vinegar
2 tbsp mirin
2 tbsp brown sugar

1. Combine all ingredients and mix well.

Wakame & Tomato Salad

2 sheets of dried wakame
4 heirloom tomatoes
1/4 red onion (sliced)
1/2 cup wild rice
1 minced garlic clove
1 teaspoon of olive oil

1. Combine 2 cups water and 1/2 cup of wild rice in a pot.
2. Bring to a boil and then simmer for around 45 minutes.
3. Season with a pinch of salt.
4. While rice cooks, bring 2 cups of water to a boil.
5. Place wakame in a shallow baking dish and pour boiling water over top.
6. Steep for roughly 10 minutes.
7. Toast rice in a pan with minced garlic and olive oil.
8. Cut tomatoes in bite-sized pieces according to size and shape.
9. Mix tomatoes with a pinch of salt, wakame and soy dressing.

Plating Method

1. Add toasted rice to plate.
2. Place wakame and tomato salad on top with sliced onion and pickled shrimp.
3. Finish with more soy dressing.

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Shake

4 cups soy milk
2 cups coconut water
1 tbsp chia seed
2 ounces of baby spinach
1 ounce cucumber
1 ounce banana
2 tbsp of agave syrup

1. Pour coconut water and chia seed in glass and let sit for 10 minutes, stirring occasionally.
2. Once chia seed have broken down, add mix to blender along with the rest of the ingredients.
3. Blend until smooth.

If you’re not quite sure that you can replicate this dish yourself, watch Sean cook it up here.

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