Pea Shoot and Shrimp Chinese-Style Salad
A quick 5-minute salad made with tender pea shoots and boiled shrimp, perfectly paired with Kewpie Chinese Dressing for a sesame-spiced finish.
Ingredients (Serves 2)
- 1 pack pea shoots (tōmyō, about 120g), trimmed and halved
- 8 small boiled shrimp (about 100g)
Kewpie Chinese Dressing, to taste
Instructions
- Trim the roots from the pea shoots and cut them in half. Blanch briefly in boiling water, then cool in water and drain thoroughly.
- Arrange the shrimp and blanched pea shoots on a serving plate. Drizzle with Chinese dressing and serve.
Tips
- For variation, you can substitute shrimp with poached chicken breast or sliced ham.
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