Lantern Shrimp with Yam Salad
LANTERN SHRIMP WITH YAM SALAD
Yield: 4 servings, 2 lanterns
This recipe was designed for the New Year's Eve banquet of the Year of Ox. This is almost like a CNY version of a shrimp cocktail. Instead of cocktail sauce, we are making a sunchoke-yam-veggie mash to accompany the shrimp. Root vegetables are excellent ingredients to strengthen our spleen and supplement Qi. Paired with shellfish that are on the cooling-cold energetic side, this dish is a gentle, satisfying crowd-pleaser.Why Lantern? First Chinese lanterns were invented in the Eastern Han Dynasty (25–220 AD) and secondly, they were used as lamps and for the worship of the Buddha. In Chinese culture today, the redlantern is the symbol of booming life and prosperous business.
Ingredients
- 1 medium sweet potato or pumpkin
- 3-5 small sunchokes (optional)
- 15 jumbo shrimps, deveined and clean
- 1/2 cup of frozen mixed vegetables (corn, green bean, carrot)
- carrot and red bell pepper, for decoration
- white sesame to garnish
- extra virgin olive oil
- sea salt and black pepper
Instructions
- In a pan, sear shrimp till no longer opaque and cooked through. Make some horizontal slits on the inner side of the shrimp so that it is not too curled up to form the lantern shape we desire.
pescatarian | gluten-free | dairy-free
Functions/ Organ-Meridians:
- Neutral
- Spleen, Liver, Lung
- Supplement the Kidney, strengthen Spleen, cool blood