Steps:
- In a large bowl, combine the shelled and deveined shrimp, baby corn, ginkgo nuts, sugar peas, mushrooms and red onion. Cover with plastic film and refrigerate for no longer than 1 hour. Salad should be only slightly cooler than room temperature. In a small bowl, combine mirin or sherry, soy sauce, ginger, sugar and salt. Mix well, pour over salad and toss lightly. Combine shredded spinach and cilantro, and divide among 6 salad plates. Top with salad equally divided.
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Rasel sarker
[email protected]This salad was a bit too sweet for my taste. I would recommend using less sugar in the dressing.
kushal khatiwada
[email protected]I'm not a huge fan of ginkgo nuts, but I still enjoyed this salad. The tempura was very good.
Grim Reaper
[email protected]This salad was easy to make and very delicious. I used store-bought tempura and it still turned out great.
Paizley
[email protected]I made this salad for a party and it was a hit! Everyone loved the unique flavor combination.
Luisa Radinivuya
[email protected]This salad was amazing! The tempura was perfectly crispy and the ginkgo nuts added a lovely nutty flavor. I will definitely be making this again.