Dried Shrimp with Cauliflower
A cold appetizer from Zhejiang cuisine: cauliflower is blanched, tossed with dried shrimp, and finished with a drizzle of sesame oil. The dish has a clean white appearance, a fresh savory flavor, and a crisp, refreshing bite.
Ingredients
Cauliflower (cut into small florets, blanch in boiling water)
400 g
Dried shrimp (washed, soaked in hot water, then finely chopped)
2 tbsp
Refined salt
2 tbsp
Sesame oil
2 tbsp
MSG
a pinch
Instructions
1
Prepare the Cauliflower
Remove the root and leaves from the cauliflower and wash the whole head thoroughly. Add one tablespoon of salt to a bowl of water, then soak the cauliflower in the light salt water for 10 minutes. Lift it out, rinse again with clean water, and cut into small florets. Blanch in a pot of boiling water, then immediately drain and let cool. Place in a dish, add the refined salt and MSG, mix well, and marinate for 10 minutes.
2
Prepare the Dried Shrimp
Rinse the dried shrimp, soak them in hot water until rehydrated, then finely chop into small pieces.
3
Combine and Finish
Sprinkle the chopped dried shrimp evenly over the cauliflower, drizzle with the sesame oil, and serve.
