Seared Pacific Shrimp with Soba Noodles, Crab Meat, Asian Vegetables, and Garlic-Miso Dressing
Bright pink sauteed tiger shrimp sit atop a mound of just-warm soba noodles, richly larded with crab meat and Asian vegetables. The origins of this dish are obviously Japanese. Soba, or buckwheat noodles; miso; togarashi, a spicy Japanese pepper; takuan, a pungent, pickled radish; and black sesame seeds, also called goma -- all are available at Asian groceries.
- Soba Noodles - 8 ounces
- Tiger shrimp - 12, peeled and deveined
- Cornstarch - 1 tablespoon
- Salt and freshly ground pepper to taste
- Canola oil - 1 tablespoon
- Fresh lump crabmeat - 2 ounces
- Ginger-Miso Dressing - 1/4 cup, (recipe follows)
- Asian Vegetables
- Daikon radish - 1/2 cup, julienned
- Carrots - 1/2 cup, julienned
- Cucumber - 1/2 cup, julienned, unpeeled
- Takuan radish - 1/2 cup, julienned
- Red endive leaves - 12
- Green Onions - 3 stalks, including some green tops, cut on the diagonal
- Black sesame seeds (goma) - 1-1/2 tablespoons
In a large pot of boiling, salted water, cook the soba noodles for 6 to 8 minutes, or until just tender. Rinse under cold water and set aside. In a medium bowl, toss the shrimp with the cornstarch. Let sit at room temperature for 30 minutes.
Sprinkle the shrimp with the salt and pepper. In a large saute pan or skillet over medium high heat, heat the oil and saute the shrimp for 2 minutes, or until they turn pink. Set aside. Mix the crabmeat gently into the soba noodles with the dressing. Combine all the Asian vegetables with the noodle mixture.
To serve: Divide the soba noodle mixture among four salad plates. Place 3 shrimp on top of each serving. Decorate the outer edges of each plate with endive leaves, green onions, and sesame seeds.
Makes 1-3/4 cups
1/2 cup white miso paste
1/4 cup soy sauce
1/4 cup plain rice wine vinegar
1/3 cup chicken stock
1/4 cup sugar
1 teaspoon minced ginger
Togarashi to taste
Combine all the ingredients in a small bowl and whisk to blend. Refrigerate for 30 minutes.