Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Shrimp
5 Leaves romaine
1 md Carrot; julienned
1 md Japanese cucumber
-- julienned
1 Japanese pear; julienned
1/2 c Shelled pine nuts
1/4 c Rice vinegar
1/4 c Soy sauce
1/4 c Water
1 tb Sugar
2 ts Dry mustard

Cook, peel, and cut shrimp in lengthwise halves. Shred romaine; place
in center of salad platter. Arrange shrimp, vegetables, and fruit
alternately around romaine in a spoke pattern. Grind pine nuts in a
blender. Add the vinegar, soy sauce, water, sugar, and mustard; blend
well. Serve with salad. Makes 6 servings.

Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro

KOREAN RECIPES - AUGUST 1995

Reprinted with permission from: The Electric Kitchen Hawaiian
Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

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