Oriental Shrimp Salad
asian, chinese, fish, salads, shellfish
4 1/2 cup water
1 1/2 lb unpeeled medium-size fresh shrimp
1 cup fresh bean sprouts
1 can sliced water chestnuts, drained (8; -oz.)
1/4 cup green onions
1/4 cup chopped celery
3/4 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 cup chow mein noodles, divided
1 lettuce leaves
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel, devein, and chop shrimp.
Combine shrimp, bean sprouts, water chestnuts, green onions, and celery in a bowl. Combine mayonnaise and next 3 ingredients; stir well. Add mayonnaise mixture to shrimp mixture, tossing gently. Cover and chill.
Just before serving, stir in 3/4 cup noodles. Spoon onto individual lettuce-lined plates, and sprinkle with remaining 1/4 cup noodles.
Yield: 4 servings