Shrimp and Jicama in Soy-Sesame Sauce
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Jicama, sometimes called Mexican potato, has a delicate, crunchy texture and a mild taste not unlike that of water chestnuts. It readily absorbs the flavor of the soy-sesame dressing. Serve this dish as a first-course salad on a bed of mixed greens, or with toothpicks for a passed hors d'oeuvre.
Ingredients:
- 1/4 cup sesame seeds
- 1 tsp. cornstarch
- 1/2 tsp. peeled and finely grated fresh ginger
- 1/4 tsp. sea salt
- 1/4 tsp. dry mustard
- 2 Tbs. soy sauce
- 1 Tbs. dry sherry
- 1 Tbs. Asian sesame oil
- 1/2 lb. shrimp, peeled and deveined
- 1/2 jicama, peeled and julienned
- 1/3 cup chopped fresh cilantro
Directions:
In a small, dry fry pan over high heat, toast the sesame seeds, stirring often, until lightly golden, about 2 minutes. Transfer to a dish and set aside.
In a bowl, stir together the cornstarch, ginger, sea salt, dry mustard, soy sauce and sherry.
In a sauté pan over medium-high heat, warm the sesame oil. Add the shrimp, reduce the heat to medium and cook, stirring, until the shrimp are opaque, about 2 minutes. Transfer the shrimp and any pan juices to the bowl with the soy-sherry mixture and turn to coat the shrimp. Add the jicama and turn to coat.
Arrange the shrimp and jicama on 4 individual plates. Top with the sesame seeds and the cilantro, and serve hot or warm.
In a bowl, stir together the cornstarch, ginger, sea salt, dry mustard, soy sauce and sherry.
In a sauté pan over medium-high heat, warm the sesame oil. Add the shrimp, reduce the heat to medium and cook, stirring, until the shrimp are opaque, about 2 minutes. Transfer the shrimp and any pan juices to the bowl with the soy-sherry mixture and turn to coat the shrimp. Add the jicama and turn to coat.
Arrange the shrimp and jicama on 4 individual plates. Top with the sesame seeds and the cilantro, and serve hot or warm.
Serves 4.
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