Thursday, April 12, 2012

Cold Avocado and Shrimp Udon

Here's a good light dish for a hot spring or summer day since it's light and served cold.  Its a variation of Nobu's Udon dish.

Avocado diced
Tomato, seeded and diced
Cilantro chopped
Lobster or shrimp (I used shrimp here)
Chives or green onions chopped

Sesame Oil (not too much just a dash)
Grape seed oil
Rice vinegar

Grape seed oil

Mix the marinade and place peeled shellfish.  Marinate for about 20 minutes.  Once marinated oil poach the shrimp.  Oil poaching is poaching in oil at a low medium temperature.  If your oil splatters when you put the shrimp in, it's too hot.  Lower the temperature and wait.  Do not overcook.  Cool it by placing in freezer (fridge if doing ahead of time).  Once cold dice shrimp.  Use a tooth pick to remove any veins.

Cook udon per package instruction.  Once cooked immediately place in iced water.  Drain.  Mix all sauce ingredients.  Pour half of the sauce on the  noodles and chives and mix well.  Put in individual bowls.  Place a layer of shrimp atop the noodles. Then place the diced avocado.  Then the diced tomatoes
and cilantro.  Pour the remaining sauce on top. 

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