Salade coréenne de crevettes à la vinaigrette à la moutarde forte

Ingrédients

• 2 teaspoons hot mustard powder (gyeoja, 겨자) (If using prepared paste, use 1 tablespoon and add 1 tablespoon water to thin it.)
• 1 tablespoon vinegar
• 1 teaspoon soy sauce
• 2 teaspoons sugar
• 1/2 teaspoon minced garlic
• ⅛ teaspoon salt
• 2 Kirby (pickling) cucumbers (or 1 Korean cucumber)
• 1/2 Korean pear
• radish sprouts for garnish (optional)
• 1/4 lemon
• Optional vegetables:
• 1/4 red bell pepper
• 1/4 orange bell pepper
• 10 large shrimp (21-25 counts, shelled and deveined (more if using smaller shrimp))
• 1/4 lemon
• 1 teaspoon salt

Préparation

1. 1

   Mix the mustard with 1 tablespoon of warm water. Set it aside for 5 to 10 minutes. Add the remaining dressing ingredients and mix well. Refrigerate while preparing the other ingredients.

2. 2

   Cut the cucumbers and pear into thin slices

3. 3

   OR if using optional bell peppers, julienne the fruit and vegetables.

4. 4

   Have a bowl of ice water ready near the stove top. Bring a small pot of water (4 cupto a gentle boil over medium heat. Add salt, lemon and shrimp and simmer uncovered until the shrimp turn opaque and curl, about 40 seconds. Remove immediately and plunge them into the ice water to stop cooking and chill. Drain.

5. 5

   Remove immediately and plunge them into the ice water to stop cooking and chill. Drain. Cut each shrimp in half lengthwise, if desired.

6. 6

   Nicely arrange the cucumber, pear and shrimp (or optional julienned vegetables and pear) on a plate. Spoon the dressing over, or serve it on the side. Garnish with optional radish sprouts and/or lemon.