Celery Salad with Dried Shrimp
Blanched celery tossed with diced golden hook shrimp and minced ginger, dressed with soy sauce, black vinegar, and sesame oil.
Ingredients
Celery (roots and leaves removed, boiled until soft, cut into sections)
250 g
Dried shrimp (rinsed with hot water, chopped into fine pieces)
15 g
Ginger (peeled and chopped into mince)
25 g
Soy sauce
25 g
Aged vinegar
15 g
Salt
to taste
Sesame oil
25 g
Instructions
1
Ingredient Preparation
Wash the celery thoroughly to remove any dirt, then trim off the roots. Use the blunt end of a chopstick to gently knock off some of the celery leaves, then blanch the celery in boiling water until tender. Remove, allow to cool, and cut into 15 mm sections (cut larger stalks lengthwise first). Peel the ginger and chop it into a fine mince. Rinse the dried shrimp using hot water and chop them into fine pieces.
2
Seasoning and Mixing
Arrange the celery on a serving plate, sprinkle with salt, and toss well. Scatter the chopped dried shrimp and ginger mince evenly over the celery. Drizzle with soy sauce, aged vinegar, and sesame oil, and the dish is ready to serve.
