Ebi Sunomono Salad with Organic Black Tiger Shrimp

Our Chef uses our Organic Black Tiger Shrimp to make this delicious Ebi sunomono Salad.

[@daledsouza8907]

Very nice! Looking forward to trying this in my kitchen.

[@jennyferhein]

Very nice tutorial. Thank you!

[@anitastapleson3205]

Very nice

[@scottab140]

Friday Night Beef Stir Fry
2 packages (3 ounces each) ramen noodles
2 tablespoons sesame oil
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 teaspoon minced ginger
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
Eggs
Shrimp
1 medium carrot, julienned
1 medium bell pepper, julienned
Garnish green onions
Ebi Sunomono Salad
MARINADE
1⁄2 cup rice vinegar
3 tablespoons granulated sugar
1⁄4 teaspoon salt
1 tablespoon sake
1 dash soy sauce
1⁄4 teaspoon grated gingerroot
INGREDIENTS
1⁄4 lb shrimp (cooked)
1⁄4 lb crabmeat (or artificial crab)
1⁄2 cucumber, thinly sliced
250g of thin rice noodles (harasume)
2 green onions, sliced on a sharp diagonal

[@thenlightn1]

Should we use rice wine vinegar or rice vinegar? The wine is sweet I heard.

[@just.another.npc1]

Can I use something else beside the rice wine vinegar?

[@oceanmamaseafood2585]

We find the balance of rice wine vinegar works very well. If you want to try any other vinegars, you will need to sweeten it some more.

[@faradillatahir2307]

How about apple cider?can i use that to replace rice wine vinegar?

[@yanl7843]

Looks Great, I'll remove the little dorsal flipper on the Shrimp first