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Edaminty (Edamame) Shrimp Salad
All Recipes by Eric Gower    


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Edaminty Shrimp Salad


  • 6 large prawns, whole
  • 1 cup shelled edamame
  • 1/2 cup loosely packed fresh mint leaves
  • 1 small bunch watercress (arugula works well here too)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon rice wine vinegar
  • juice of one lemon
  • zest of one lemon
  • extra lemon for garnish
  • coarse sea salt
  • freshly crushed black pepper

Boil the edamame briefly (five minutes), rinse them in cold water so that you can handle them, and shell them into a bowl. While you're doing that, set another salted pot of water to boil and very briefly (about one minute) cook the prawns whole. Rinse them in cold water, and pull off the head, legs, and shells, leaving the tail on. With a sharp knife, slice down the middle of the back of the shrimp about 1 cm, which should reveal any digestive veins, and discard them. Rinse and dry, and set them aside on a plate. 

Add the mint, extra virgin olive oil, lemon juice and zest, vinegar, salt, pepper, and two tablespoons of the edamame to a blender and blend. On a large plate, form a circular bed with the cress, and place the edamame in the center, and the shrimp on top. Spoon the green dressing over everything, and serve with extra lemon wedges. Serves two. 

The fresh vegetables like the beans and the leaves call for a sake with a fresh touch (an unpasteurized sake would be nice, if you can get one). At the same time, the mild sweetness of the syrup-based mint call for a sake with a bit of body so as to ride with it. The vinegar and lemon zest negate the need for a sake with too prominent of an acidity.  

At the online store, try Shinriki "Sacred Power" Junmai Ginjo (Kumamoto). This sake has a sturdy settled base of flavor that allows the crux flavors of the vegetables -- in particular the bitter touches of arugula should you choose to use it -- to be expressed, while underscoring the mild flavor of the prawns.  

Copyright 2001 Eric Gower  

Copyright 1999 - 2009

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