Ingredients
1-1/4 pounds medium cooked shrimps, shelled and deveined
1 can Asian baby corn, drained, rinsed well, drained
1 can Asian ginkgo nuts, drained
18 sugar peas, blanched for 30 seconds, drained and cooled thoroughly with cold water, drained
12 large white mushrooms, brushed clean, trimmed and quartered
1 medium red onion, peeled, thinly slivered lengthwise
1/3 cup mirin (sweet sake) or pale dry sherry
2/3 cup Japanese all-purpose soy sauce
2 teaspoons finely-grated fresh ginger root
1 teaspoon sugar
1/4 teaspoon salt
1 small bag baby spinach for salad, stacked and finely sliced
1/4 cup finely shredded fresh cilantro
Preparation
In a large bowl, combine the shelled and deveined shrimp, baby corn, ginkgo nuts, sugar peas, mushrooms and red onion. Cover with plastic film and refrigerate for no longer than 1 hour. Salad should be only slightly cooler than room temperature.
In a small bowl, combine mirin or sherry, soy sauce, ginger, sugar and salt. Mix well, pour over salad and toss lightly.
Combine shredded spinach and cilantro, and divide among 6 salad plates. Top with salad equally divided.
